Feast your eyes on this bone-in pork chop recipe that looks just as incredible as it tastes.
.Ingredients:
pork chops
4 (1” thick) bone-in Chairman’s Reserve® pork loin chops
Cool Smoke Everything Rub
1 tablespoon olive oil
1 ½ quarts Pork Loin Brine (see recipe)
Cool Smoke Apple-Ginger Chutney (see recipe)
pork brine
1 quart + 1 cup apple juice
½ cup kosher salt
¼ cup + 2 tablespoons light brown sugar
2 tablespoons coriander seeds
4 small bay leaves
1 tablespoon + 1 teaspoon whole black peppercorns
2 teaspoons black mustard seeds
½ teaspoon crushed red pepper flakes
Cool Smoke Apple-Ginger Chutney
2 tablespoons olive oil
3 teaspoons grated fresh ginger
3 garlic cloves, minced
3 medium firm/tart red apples (peeled, cored and chopped)
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 teaspoons Cool Smoke BBQ Rub
¼ teaspoon turmeric
Juice of 1 lemon
½ cup golden raisins
Directions:
pork brine
- In a large pot or lidded container, whisk together the apple juice, salt and sugar until dissolved. Stir in the remaining ingredients and refrigerate 24 hours before using.
- Strain the brine and discard the solids. Place the pork loins in a lidded container and pour enough strained brine over to cover. Refrigerate for 4 hours. Remove from brine and pat completely dry.
Cool Smoke Apple-Ginger Chutney
- In a medium sauté pan over medium-low heat, add oil.
- Stir in ginger and garlic. Sauté for 30 seconds.
- Reduce heat to low and stir in apples. Sauté for 2 minutes.
- Stir in sugar and vinegar and sauté for one minute (apples will be softening at this point).
- Stir in Cool Smoke BBQ Rub and turmeric. Cook, stirring, for 2 minutes.
- Stir in ¾ cup water. Cover and cook, stirring a few times, for 5 minutes.
- Remove lid and stir in lemon juice and raisins. Set aside to cool completely. NOTE: Cool Smoke Apple-Ginger Chutney can be refrigerated for up to 2 weeks.
pork chops
- Heat oven to 425ºF.
- Liberally dust pork loin chops with Cool Smoke Everything Rub and set aside.
- Heat a large cast-iron pan over medium-high heat. Add oil and heat until shimmering.
- Place chops in pan and brown on both sides (about 3 minutes per side).
- Flip chops one final time and place in the preheated oven to finish cooking until a meat thermometer placed in the thickest part of the loins reads an internal temperature of 140ºF.
- Remove the loin from the heat and let it 10 minutes before serving.
- Serve chops warm with Cool Smoke Apple-Ginger Chutney spooned over.
Recipe courtesy of pitmaster Tuffy Stone.
