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.
1lbButternut squash, peeled, seeded and cut into 1/2-inch dice
2tbspHulled pumpkin seeds
2Gala apples, peeled, corded and cut into 1/2-inch dice
½cupFresh cranberries
Kosher salt
Freshly ground black pepper
Fresh lemon juice
PORK CHOP BRINE PREPARATION:
1
Combine the water, salt and honey in a stockpot.
2
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.
3
Cover and refrigerate for 1 hour.
GLAZE PREPARATION:
4
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.
5
Stir in the cracked pepper. Set aside.
SQUASH AND APPLE PREPARATION:
6
Melt the butter in a large skillet over medium-high heat.
7
Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
8
Add the apples and cook for about 10 minutes, or until tender.
9
Stir in the cranberries and cook for 1-3 minutes, until soft.
10
Season to taste with salt, pepper and lemon juice. Keep warm.
PORK CHOP PREPARATION:
11
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.
12
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.
13
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.
14
Transfer to a plate or cutting board and let rest for 5 minutes.
15
Slice the chops and serve whole with the squash and apples.
1lbButternut squash, peeled, seeded and cut into 1/2-inch dice
2tbspHulled pumpkin seeds
2Gala apples, peeled, corded and cut into 1/2-inch dice
½cupFresh cranberries
Kosher salt
Freshly ground black pepper
Fresh lemon juice
Directions
PORK CHOP BRINE PREPARATION:
1
Combine the water, salt and honey in a stockpot.
2
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.
3
Cover and refrigerate for 1 hour.
GLAZE PREPARATION:
4
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.
5
Stir in the cracked pepper. Set aside.
SQUASH AND APPLE PREPARATION:
6
Melt the butter in a large skillet over medium-high heat.
7
Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
8
Add the apples and cook for about 10 minutes, or until tender.
9
Stir in the cranberries and cook for 1-3 minutes, until soft.
10
Season to taste with salt, pepper and lemon juice. Keep warm.
PORK CHOP PREPARATION:
11
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.
12
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.
13
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.
14
Transfer to a plate or cutting board and let rest for 5 minutes.
15
Slice the chops and serve whole with the squash and apples.
Notes
Cider-Glazed Pork Chops with Sautéed Squash and Apples
