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.
Author: Adapted from Andrew Carmellini, Cafe Boulud, NY
Recipe for: PASTURED PORK
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
SQUASH AND APPLES
- 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
- Pork Chop Brine Preparation:
- Combine the water, salt and honey in a stockpot.
- 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.
- Cover and refrigerate for 1 hour.
- Glaze Preparation:
- 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.
- Stir in the cracked pepper. Set aside.
- Squash and Apple Preparation:
- Melt the butter in a large skillet over medium-high heat.
- Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
- Add the apples and cook for about 10 minutes, or until tender.
- Stir in the cranberries and cook for 1-3 minutes, until soft.
- Season to taste with salt, pepper and lemon juice. Keep warm.
- Pork Chop Preparation
- 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.
- 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.
- 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.
- Transfer to a plate or cutting board and let rest for 5 minutes.
- Slice the chops and serve whole with the squash and apples.