[CH] Grilled Pork Chops with Apple-Cranberry Glaze
JohnT (Love2Troll@kc.rr.com)
Sat, 24 May 2008 16:56:48 -0500
> Heat Scale: Mild
Do you think?
Anyways, got from current issue of Fiery Foods & BBQ magazine so is somewhat
on topic. I'm a big fan of brining before grilling or smoking and was
intrigued by the brine ingredients. Never used apple cider before and not
sure why apple cider vinegar or apple juice wouldn't work as well? I don't
plan to use the sauce, but will instead use a hot powder yet to be named. I
just got an incredible order in the mail today from Penzeys Spices to use
for hot powder ingredient.
Here is the recipe as in the mag:
This can be made with either bone-in pork chops or boneless pork loin cut
about 1" thick. The apple cider brine will ensure chops will not dry out
when grilled over hot charcoal. The fruity sweet glaze, made from apple
sauce, cranberry sauce and maple syrup is a perfect compliment to the brined
pork. For a lower calorie entrée try the chops without the sweet sauce.
6 (1" thick) bone-in pork chops or boneless loin chops
For the brine:
2 cups water
2 cups apple cider
2 1/2 tbs kosher salt
1 tbs sugar
1 tbs cracked black pepper
1/2 tbs dried thyme
1/2 tbs minced garlic
6 allspice berries
1/2 bay leaf
For the sauce:
2 tbs spicy brown mustard
1/2 cup maple syrup
1/2 cup cranberry sauce
1/2 cup apple sauce
1/4 tsp salt
1/4 tsp black pepper
1/16 tsp red pepper
In a large bowl, mix together the brine ingredient and stir well. Place the
pork chops in the brine and refrigerate for 12-24 hours.
In a small pan over medium heat, combine the sauce ingredients and mix well.
Heat until the mixture just reaches a simmer, then remove it from the heat.
Reserve 1/2 cup of sauce for plating.
Build a charcoal fire for direct grilling. Grill the chops directly over
coals (aprox 450°) for 8 min on each side. During the last 3 min of
cooking, baste both sides of the chops with sauce. The internal temperature
of chops should reach 150-155° prior to removing from grill.
Drizzle reserve sauce over chops when serving, or serve warm on the side.
Yield: 6 servings
Heat Scale: Mild
Fiery Foods & BBQ magazine May/June 2008 issue
Secrets of the BBQ Gods pgs 12 & 13
www.fiery-foods.com
Apple cider/apple juice???
http://www.straightdope.com/classics/a2_048.html
Called one of my 'local' (20 miles away) grocery stores and they do carry
1/2 gal containers of cider. Let's see.... at 16 mpg in my largish 4wd
truck it will cost... damn global warming! Or something.
jt