Tender and delicious, the cider brine bath gives these chops a nice autumn flavor profile before they’re grilled, then roasted in the oven. Slather on Kansas City barbecue sauce and serve with warm scallion cornbread muffins and tangy purple slaw.
.Ingredients:
cider brined pork chops
4 Chairman’s Reserve® boneless pork chops, 8 oz each
3 cups apple cider
4 teaspoons kosher salt
6 oz yellow onion, thinly sliced
3 oz carrot, chopped
3 oz celery, chopped
2 tablespoons black peppercorns
2 teaspoons minced garlic
4 whole allspice
3 whole cloves
2 bay leaves
Kansas City barbecue sauce
2 ¼ cups ketchup
1 cup water
1 cup apple cider vinegar
¾ cup tomato paste
⅓ cup molasses
3 teaspoons liquid smoke
2 teaspoons fresh cracked black pepper
2 teaspoons smoked paprika
¾ teaspoon celery seed
¾ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dark chili powder
½ teaspoon crushed red pepper flakes
¼ teaspoon cinnamon
scallion cornbread muffins
1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon kosher salt
1 egg
1 cup milk
¼ cup butter, melted
3 oz cheddar cheese, grated
2 scallions, thinly sliced
1 tablespoon fresh thyme leaves
purple coleslaw
8 oz purple cabbage
2 oz carrot
3 tablespoons mayonnaise
4 teaspoons brown sugar
2 teaspoons chopped chives
2 teaspoons apple cider vinegar
½ teaspoon kosher salt
2 tablespoons cilantro leaves
¼ cup toasted almond slices
Directions:
cider brined pork chops
- In a medium saucepan, combine cider and salt.
- Add onions, carrots, celery, peppercorns, garlic, allspice, cloves and bay leaves to the brine; heat while stirring until the salt has dissolved. Transfer brine to the refrigerator; cool to room temperature.
- In a resealable plastic bag, place pork chops and brine. Seal bag; rub brine over pork chops.
- Refrigerate pork chops in brine overnight.
- Preheat the grill to high and oven to 350°F.
- Discard brine; grill pork chops for 3 to 4 minutes on each side or until deep grill marks form.
- Transfer pork chops to rack over an oven-safe sheet pan lined with parchment paper. Place pork chops in the oven; roast for 10 to15 minutes or until internal temperature reaches 140°F.
- Remove pork chops from the oven; let stand at least 10 minutes before serving.
Kansas City barbecue sauce
- In a medium saucepan, whisk ketchup, water, vinegar, tomato paste, molasses and liquid smoke until combined.
- In a small bowl, mix together black pepper, paprika, celery seed, garlic powder, onion powder, chili powder, red pepper and cinnamon. Slowly whisk dry seasonings into the pan.
- Bring sauce to a gentle simmer; cook 30 minutes stirring occasionally.
- For a thicker, slightly more intense sauce, continue to cook until the sauce reduces.
scallion cornbread muffins
- Preheat oven to 425°F. Lightly grease a mini-muffin pan.
- In a medium mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a separate mixing bowl, beat the egg. Whisk in milk and melted butter.
- Add dry ingredients to wet ingredients; mix until combined. Fold in cheese, scallions and thyme leaves.
- Lightly grease muffin pan or use mini-cupcake papers in each cup. Fill muffin cups with batter; bake 12 minutes or until a wooden pick inserted in center of one is clean.
- Remove from oven; serve warm.
purple coleslaw
- Using a mandoline or very sharp knife, slice the cabbage and carrots into very thin slices and place in a medium mixing bowl.
- Add mayonnaise, brown sugar, chives, vinegar and salt. Mix until combined.
- Fold in cilantro leaves and almond slices; serve.
