5d • General discussion
APPLE CIDER BRINED CHESHIRE PORK CHOP- APRICOT CHUTNEY
BRINE: (COMBINE ALL AND PLACE PORK CHOP IN BRINE IN FRIDGE FOR MIN 2 HOURS PREFERABLY OVERNIGHT)
2 CUPS COLD WATER
1 CUP APPLE CIDER VINEGAR
1/4 CUP MAPLE SYRUP
2-3 TBSP KOSHER SALT
MARINADE- (COMBINE ALL, BLEND TILL SMOOTH, MARINATE OVERNIGHT)
1 APPLE- I USED A FUJI
1/4 CUP EVOO
2 TBSP BROWN SUGAR
1 tsp PAPRIKA
APRICOT CHUTNEY (DICE EVERYTHING AS SMALL AS YOU CAN BRUNOISE IF YOU'RE CAPABLE, SAUTE IN A SMALL SAUCE POT IN A TAB OF BUTTER, POUR OVER THE APRICOT PRESERVES, AND LET MELT ON LOW HEAT... NOT HIGH OR YOU WILL BURN THE SUGARS!)
1 JAR APRICOT PRESERVES/JELLY
1 CARROT
1 BELL PEPPER RED
1 SHALLOT
1 JALAPENO (IF YOU LIKE HEAT
FALL COUS COUS (IN A SMALL SAUCE POT HEAT UP THE CHICKEN STOCK AND MARINADE TOGETHER WITH A TAB OF BUTTER OR EVOO. LET IT COME TO A SIMMER FOR ABOUT TWO MINUTES TO COOK OUT ANY RAW PORK. ADD THE DRIED COUS COUS, REMOVE FROM HEAT, AND COVER WITH LID AND LET STEAM THROUGH FOR ABOUT FIVE MINUTES. SEASON WITH SALT AND PEPPER AND TOSS WITH DICED APPLES.
1.5 CUP DRIED COUS COUS
1.25 CUP CHICKEN STOCK
.25 CUP OF THE PORK MARINADE
2 TBSP BUTTER
1 APPLE FIRM- SEEDED AND DICED (SKINNED OPTIONAL)
- REMOVE THE PORK CHOPS FROM THE MARINADE AND LET THE EXCESS FALL OFF.
- GRILL ON A PREHEATED CLEAN GRILL AND ACHIEVE DIAMOND GRILL MARKS BY PLACING, ROTATING 90 DEGREES, FLIPPING, AND ROTATING 90 DEGREES AGAIN.
- ONCE COLOR IS ACHIEVED WITH THE SEAR, TRANSFER INTO THE OVEN ON AN OVEN SAFE PAN AND BAKE AT MINIMUM 250 PREFERABLY 4-500 DEGREEE OVEN.
- ONCE INTERNAL TEMP HITS ABOUT 138, REMOVE AND LET REST FOR ABOUT 6 MINUTES.
- PLACE ABOUT 2/4 CUPS OF THE COUS COUS ON THE PLATE.
- PLATE THE PORK OVER THE COUS COUS SLICED FROM THE BONE.
- DRAPE OVER THE APRICOT CHUTNEY
- ENJOY YOUR DELICIOUS WARMING DINNER.
- DONT FORGET ABOUT THEM PORK BONES, MAKE SURE TO NAW THEM OVER WHEN FINISHED IF YOU'RE AN ANIMAL LIKE ME.
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APPLE CIDER BRINED CHESHIRE PORK CHOP- APRICOT CHUTNEY
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