Pork Chops – Cider Glazed with Sautéed Squash & Apples

Cider-Glazed Pork Chops with Sautéed Squash and Apples
This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.
Cut of Meat: Chops
  • 8 cups Water
  • 1 cup Kosher salt
  • ½ cup Honey (or maple syrup)
  • 4 Double-cut pork rib chops
  • 2 cups Freshly pressed apple cider
  • ¼ cup Cider vinegar
  • 1 tbsp Cracked black pepper
  • ¼ cup Unsalted butter
  • 1 lb Butternut squash, peeled, seeded, and cut into ½-inch dice
  • 2 tbsp Hulled pumpkin seeds
  • 2 Gala apples, peeled, cored, and cut into ½-inch dice
  • ½ cup Fresh cranberries
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  1. Pork Chop Brine Preparation:
  2. Combine the water, salt and honey in a stockpot.
  3. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
  4. Cover and refrigerate for 1 hour.
  5. Glaze Preparation:
  6. Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
  7. Stir in the cracked pepper. Set aside.
  8. Squash and Apple Preparation:
  9. Melt the butter in a large skillet over medium-high heat.
  10. Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
  11. Add the apples and cook for about 10 minutes, or until tender.
  12. Stir in the cranberries and cook for 1-3 minutes, until soft.
  13. Season to taste with salt, pepper and lemon juice. Keep warm.
  14. Pork Chop Preparation
  15. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
  16. Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
  17. Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
  18. Transfer to a plate or cutting board and let rest for 5 minutes.
  19. Slice the chops and serve whole with the squash and apples.