Tuesday, February 12, 2013


makes four servings 

4 bone-in pork chops, about 12 ounces each

For the cider brine:
3 quarts cold water
1 quart apple cider 
1/2 cup cider vinegar
1 1/4 cups kosher salt
3/4 cup sugar
For the maple black pepper bacon chutney:
1 slab bacon (about a pound), cut into medium dice
1 small onion, diced
3 cloves garlic, minced
1 cup maple syrup
2 tablespoons black pepper, coarsely ground
1 tablespoon mustard powder
2 cups apple juice
1 bay leaf
salt, to taste
Combine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.
bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012

No comments: