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Craft: Smoked Pork Chops

BT Calgary | posted Monday, Apr 28th, 2014

Grilled and Smoked Pork chops with warm Asparagus Salad, Brown Ale Hollandaise and toasted pecans


  • 4 Smoked Pork Chops – approximately 8-10 oz each
  • 5 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons Brown Ale
  • 3/4 cup clarified butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb asparagus
  • ¼ toasted pecans
  • ¼ cup grated aged gouda


  1. Grill the pork chops over high heat and then set them to the side in a warm spot to rest.
  2. Vigorously whisk the egg yolks, brown ale and lemon juice together in a stainless steel bowl.
  3. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
  4. Whisk the egg mixture for 30 second intervals on and off of the heat until the mixture is thickened and doubled in volume.
  5. Remove the egg mixture from the heat and slowly whisk in the clarified butter.
  6. Whisk in salt and pepper. Cover and place in a warm spot until ready to use for the asparagus.
  7. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  8. Grill the asparagus over high heat for 45 seconds to 1 minute depending on thickness.
  9. Once grilled lay the asparagus onto a platter.
  10. Drizzle the hollandaise sauce over top of the asparagus.
  11. Then sprinkle the grated gouda and toasted pecans over top.
  12. Serve while warm.

Courtesy Craft Beer Market Restaurant + Bar

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