 | Grilled Applewood Smoked Pork Chop with Pressed Hard Cider Sauce2 Servings Chef Lisa Dupar |
| • | 1 gallon water |
| • | 1 cup Kosher salt |
| • | 1/3 cup apple syrup |
| • | 8 bay leaves |
| • | 12 smashed whole garlic cloves – skin on |
| • | 2 tbsp. black peppercorns |
| • | 1 large bunch Italian parsley |
| • | Grated zest of 2 large lemons |
| Method: | |
| 1. | Boil for 1 minute, pull from heat and cool completely before putting the pork in the brine. Cover chops in brine for 2 hours. Pull from brine and pat dry. Lay chops out on rack. |
| 2. | Heat oven to 200 with the fan on. Heat apple wood chips to smoking and place in the bottom of the oven. “Cold” smoke the chops for 3-5 minutes. Pull from oven and refrigerate until needed. |
| 3. | Grill lightly seasoned chops to order. Sauce and serve with sautéed red & green apples and onions, veggie mashers, and fall veggie. |
| Pressed Hard Cider Sauce: | |
| • | 2 cup The Perfect Purée Green Apple Puree, thawed |
| • | 3 bottles Spire Draft Cider |
| • | 4 cup apple syrup |
| • | 8 tbsp. fresh garlic |
| • | 4 sliced fresh shallots |
| • | 4 cup heavy cream |
| • | 1 cup apple cider vinegar |
| • | Splash of white wine |
| • | 1 tsp. thyme |
| Method: | |
| 1. | In a heavy sauce pot heat a little olive oil and brown all the pork scraps delivered with the chops. Roast until all scraps are golden brown. Add to scraps: the cider, syrup, Green Apple Puree, garlic, shallots, cream, thyme, and vinegar. Reduce until thick and syrupy. Strain out, taste add a touch of salt if needed. Finish to order with a little white wine. |
| 2. | Sauté the apples and onions deglaze with apple sauce spoon on top of chop sprinkle with chopped chives. |
Try a sample of Green Apple Puree
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