Tuesday, June 18 2013, 08:31 AM MDT
Memorial Day BBQ: Sur La Table
Grilled Country Pork Chops with Honey-Basted Grilled Apples
As Aired On May 29, 2012
Recipe Courtesy of Chef Andrew, Sur La Table
1 quart water
6 tablespoons kosher or sea salt
1 teaspoon coarsely cracked black pepper
Handful of thyme sprigs
2 cloves garlic, peeled and smashed with the side of a chef’s knife
4 bone-in pork loin chops, about 2 inches thick
2 tablespoons unsalted butter
2 teaspoons honey
2 large red apples (such as Gala, Fuji or Braeburn), halved and cored
1.) To make the brine, in a medium saucepan, combine all the ingredients. Bring to a boil over high heat, stirring to dissolve the salt. Set aside until completely cool.
2.) Place the pork chops in a container that holds them snugly in a single layer. Add the brine, which should cover them. Cover with plastic wrap. Alternatively, you can put the pork and its brine in a 1-gallon heavy-duty resealable food storage bag. Refrigerate for 24 hours.
3.) About 1 hour before cooking, remove the pork chops from the brine and set them on a wire cooling rack at room temperature to dry. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F), leaving one burner unlit.
4.) Combine the butter and honey in a small saucepan. Set over moderately low heat, stirring until the butter melts and the honey dissolves. Keep warm.
5.) Pat the pork chops with paper towels to remove any remaining surface moisture. Set the chops directly over the coals or gas flame and brown on both sides, turning once, for about 3 minutes per side. Transfer to indirect heat, cover the grill, and cook until the chops offer some resistance to the touch but are still springy, not firm, about 8 minutes longer. If you are unsure of doneness, measure the internal temperature with an instant-read thermometer, inserting it horizontally into a chop; it should register about 145°F for medium.
6.) Once you have moved the pork chops to indirect heat, you can grill the apples. Brush them all over with the butter-honey mixture and place, cut side down, directly over the coals or gas flame. Cook until they are nicely charred, then turn, baste again, and cook just until they are tender and juicy. The pork chops and apples should be done at roughly the same time, but if not, move whichever is done first to a cooler area of the grill to wait. Serve each pork chop with a grilled apple half alongside.
Yield: 4 Servings
Copyright 2012 Sinclair Broadcasting Group.)