Photo: c. foodblogchef 2021
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DRY BRINED PORK CHOPS WITH CARAMELIZED APPLE SAGE SAUCE
Serves 4
Ingredients:
- Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder.
- 4 bone-in pork chops, 1 or 1 ½ inches thick
- 1 tablespoon extra virgin olive oil
- Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper
- 1 tablespoon plain flour
- 1 cup chicken stock
- 1 cup apple cider
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter
- 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice)
- 1 small shallot chopped
- 1-2 teaspoons Dijon or brown mustard (optional; to taste)
- 1 tablespoon fresh sage leaves, chopped
- 2 teaspoons fresh thyme (1/2 teaspoon dried)
Method:
1. Dry brine the pork chops:
Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt.
2. Season the chops:
While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up.
3. Make the Apple Sage Sauce:
Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl.
In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated.
Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty.
Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes.
Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork.
*Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick.
4. Grill the pork chops:
Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F. Tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice.