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Ingredients:
Pork Tomahawk Chops
4 Chairman’s Reserve® tomahawk pork chops
2 ½ cups Pork Chop Brine
1 tablespoon salted butter
2 ½ teaspoons kosher salt
2 ½ teaspoons freshly ground pepper
1 ½ cups Celery Seed White BBQ Sauce
Pork Chop Brine
2 ½ cups apple juice
3 tablespoons honey
¼ cup kosher salt
2 small bay leaves
2 teaspoons caraway seeds
1 teaspoon mustard seeds
2 teaspoons whole black peppercorns
¼ teaspoon granulated garlic
Celery Seed White Sauce
1 ½ cups mayonnaise
½ cup plus 1 tablespoon cider vinegar
3 tablespoons fresh lemon juice
¾ teaspoon granulated garlic
1 ½ teaspoons celery seed
¾ teaspoon cayenne pepper
2 ¼ teaspoons kosher salt
3 teaspoons sugar
Orecchiette Pasta Salad With Grilled Broccoli and Grapes
1 ½ cups Tarragon and Aleppo White Sauce
1 cup walnuts
2 large, tart apples, such as Granny Smith, peeled, cored and cut in thin wedges
Juice of ½ lemon
2 heads broccoli, quartered
¼ white onion
1 orange, cut in half
¼ cup plus 1 teaspoon olive oil, divided
2 tablespoons kosher salt, plus more as needed
Freshly ground black pepper, to taste
2 cups red seedless grapes
1 pound orecchiette pasta
¼ cup tarragon leaves
¼ cup torn basil
Tarragon and Aleppo White Sauce
1 ½ cups mayonnaise
¼ cup plus 2 tablespoons distilled white vinegar
¼ cup plus 2 tablespoons fresh lemon juice
¾ teaspoon granulated garlic
¼ cup plus 2 tablespoons buttermilk
1 ½ teaspoons Aleppo pepper
1 ½ teaspoons simple syrup
1 tablespoon Kosher salt
3 tablespoons finely chopped tarragon
3 tablespoons finely chopped Italian flat leaf parsley
Directions:
Pork Tomahawk Chops
- Arrange chops in a casserole dish in one layer. Strain the chilled brine and pour it over the pork chops. Refrigerate, uncovered, for 3 hours before cooking.
- After 3 hours, remove the pork chops from the brine and pat the meat dry using paper towels.
- In a small bowl or cup, combine the butter, ½ teaspoon salt and ½ teaspoon pepper and microwave on high for 30 seconds to melt the butter. Brush the pork chops evenly on both sides with the seasoned butter, then dust each chop uniformly on both sides with ½ teaspoon salt and ½ teaspoon pepper.
- When you are ready to cook, heat the grill to 400 degrees F, using the 2-Zone setup.
- Place the pork chops on the hot side of the grill and cook 4 minutes, then rotate each chop 90 degrees, and cook an additional 4 minutes. Flip the chops and cook 4 minutes, and once again rotate each chop 90 degrees. Cook 4 additional minutes, or until a meat thermometer placed in the thickest part of the meat reads an internal temperature of 140 degrees F. Brush both sides of the Tomahawk Pork Chops with the Celery Seed White Barbecue Sauce. Transfer the chops to a platter and let them rest 5 minutes before serving.
- Serve with additional Celery Seed White BBQ Sauce on the side.
Pork Chop Brine
- In a large pot or lidded container, whisk the apple juice, salt and honey until dissolved. Add the remaining ingredients, cover and refrigerate 24 hours.
Celery Seed White Sauce
- In a medium mixing bowl, whisk all ingredients together thoroughly. Refrigerate in an airtight container until ready to use. This sauce will keep, refrigerated, for 3 days.
Orecchiette Pasta Salad with Grilled Broccoli and Grapes
- Get ready to grill: Prepare a grill for direct heat cooking, and preheat to 300 degrees F.
- Prep Apple Wedges: Place the apple wedges in a bowl with enough cold water to cover and add the lemon juice. Set aside until ready to use.
- Prep and Grill Vegetables: Lightly brush the broccoli quarters, onion, and the cut side of the orange halves with 1 teaspoon olive oil, and season with salt and pepper. Grill the broccoli and onion, cut-side down, for 3 minutes. Flip and grill for an additional 3 minutes, then set aside to cool. When cool enough to handle, cut the broccoli into florets and julienne the onion.
- Char Orange Halves: Place orange halves (cut-side down) on the hot grill, for 3 minutes. Rotate the orange 45 degrees, and char an additional 3 minutes, then set aside to cool. When cool enough to handle, section the orange halves and remove the peel.
- Grill Grapes: In a small bowl, lightly toss the grapes with ¼ cup olive oil, and season with salt and pepper. Place the grapes in a grill basket on the grill and cook 3 to 4 minutes, or until they begin to blister. Set aside.
- Cook Pasta: In a large stockpot, bring 4 to 6 quarts of water with the salt to a rapid boil over high heat. Add the orecchiette, stir gently, and return to a boil. Cook for 11 minutes, or until the pasta is not quite al dente. Drain, and rinse the pasta with cold water to halt the cooking process. Drain well again, and toss in a large bowl with remaining 1 teaspoon olive oil to prevent the pasta from sticking.
- To Serve: Drain the apples and pat them dry. In a large bowl, combine the pasta, apples, broccoli, grapes, onion, orange segments, Spicy Walnuts, Tarragon and Aleppo White Sauce, tarragon leaves and basil. Toss gently to combine. Season with salt and pepper and serve immediately.
Tarragon and Aleppo White Sauce
- In a medium bowl, combine all the ingredients except the tarragon and parsley, and whisk thoroughly. Use a rubber spatula to fold in the tarragon and parsley. Refrigerate in an airtight container until ready to use, up to 3 days.
