Q&A for How to Cook Smoked Pork Chops

You could, but they're already smoked, and it probably wouldn't taste good.

It depends on your personal preference. Choose just about any meat gravy and you will be satisfied with the results.

The most reliable method to ensure pork - or any protein - is grilled to a safe and adequate temperature is to use a meat thermometer. They are relatively inexpensive, and most have a chart showing proper temperatures for meats right on the thermometer. There are so many variables to consider - grill temperature, amount of fat in the meats, and thickness. A thermometer will give you results you can rely on - I couldn't grill or cook meats without one!

Hot-smoked pork chops don't need to be cooked, but if you want to reheat them, they still have to be heated to 145 degrees. Cold-smoked pork chops aren't fully cooked.

2 minutes on each side is great for pork chops. Rub a bit of olive oil on both sides of the chops, rub oregano spice on the chop, rub a little mixed fruit jam, then sprinkle salt on both side with a rub of salt on the fat for a crackling, Use medium temperature. Rump and sirloin, 2 minutes on each side will give you blue steak, meaning very rare. This is if your steak is 3 cm thick. 4 minutes on each side will give you a rare steak, 5 minutes on each side will give give you a medium steak. Sirloin steak will cook quicker than rump.

Yes, you can! Microwave on low or medium, covered up, for 10 to 12 minutes or until they are tender and no pink remains.