Fry pan or Oven

[RedJada]

 Went to the meat store the other day and they had 1" thick bone in smoked pork cops. I picked up a couple because they looked good and I was hungry ;D. Going to cook them up tonight with some kind of tater and vegie. Question is, since these are already smoked. What is the best way to heat/cook these up? Too cold for BBQ. Not sure if they were brined first or not, they were in the fresh meat case. Like I said, I was hungry.

[NorthShoreMN]

Smoked and in meat counter I would think they were
Cured then smoked. I use them much like ham. Grill
Roast or steam and serve them with sauerkraut and boiled potatoes.

[Saber 4]

Smoked and in meat counter I would think they were
Cured then smoked. I use them much like ham. Grill
Roast or steam and serve them with sauerkraut and boiled potatoes.

X2 You can also pan fry them and add a little maple syrup towards the end for a nice caramelized crust

[RedJada]

 Yep, pan fried. Not sure what the brine/cure was but it was way too salty. The flavor was great though. Think Ill get some more and soak them for awhile before cooking. Probably add a little maple syrup like saber suggested.

[Saber 4]

Yep, pan fried. Not sure what the brine/cure was but it was way too salty. The flavor was great though. Think Ill get some more and soak them for awhile before cooking. Probably add a little maple syrup like saber suggested.

You might just get the butcher to cut you some thick chops and get one of the easy brines on here and do your own so you can control the salt content and flavor profile. Since the store bought ones are already smoked I doubt your going to soak much of the saltiness out of it, I think that's why we soak our bacon's before we smoke. Just my opinion though.

[RedJada]

Not a problem at this place. Just been craving something smoked and there they were. Trying to find a real bbq joint around here is useless. Really looking forward to when things warm up a a bit in the next month or so. I pretty much get all my meat from this place. http://www.dumameatsfarmmarket.com/

[Saber 4]

That's my kind of butcher shop. There used to be a place south of San Antonio that had an old Mexican man that came in on Friday nights and took everything that hadn't sold during the week and smoked it all night long. Then on Saturday you could go in and buy your fresh meats and a loaf of bread to go with your smoked meats outside, after that you headed outside to the pit and just pointed at whatever you wanted and he would put it on paper on the scale before wrapping it up. Everything was a dollar a pound and you could find some really good stuff out there like thick cut pork chops, beef fillet's, and all kinds of thick cut steaks.