Smoked Pork Chops, Brussels Sprouts with Bacon

Holt had already smoked the pork chops after he smoked the duck (below), so they only needed to be rewarmed, which we did as part of the brussels sprouts preparation. We cleaned and quartered the sprouts, then steamed them. While that was happening, we fried up some chopped bacon and minced onions; when the bacon bits were crisp, the onions translucent, and the sprouts just underdone, we threw the sprouts in the bacony pan and let them fry and soak up some fat. We then sprinkled in a little white wine, rested the chops on top of the vegetables, covered the pan and let the whole thing steam until the chops were warmed through. When we put the chops on the plates, we tossed some sherry vinegar in the pan with the sprouts, which made them piquant and a good accompaniment to smoky flavors.