Cider Brined Grilled
Stuffed Pork Chops
Ingredients
«
3
bone-in, or boneless pork chops, about 2 pounds total
Brine:
«
4 cups
apple cider
«
2 cups
oatmeal stout or other dark beer
«
1/2
cup kosher salt
«
1/2
cup raw sugar
«
1
tablespoon chipotle chili powder
Cider Reduction:
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2 cups
apple cider
Apple Stuffing:
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1 1/2
apples (Pink Lady, Honey Crisps, or Cameo) cored and sliced 1/4-inch thick,
grilled, about 1 minute each side, and diced
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1
tablespoon mesquite honey
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1
teaspoon chipotle chili powder
«
1
teaspoon ground cinnamon
Directions
For the brine:
Combine
all ingredients in a large container with a tight fitting lid. Take the pork chops and insert a fillet knife
into the side of each pork chop. Create a 2-inch slice along the side moving
your knife along the inside of the chop creating a pocket. Be careful not to
pierce the outer sides of the chop. Place the pork chops in the brine for anywhere
from 1 hour or up to 24 hours in the refrigerator.
For the reduction:
Add
the cider to a medium saucepan over medium heat. Cook the cider, skimming off
any scum that comes to the surface, until it becomes syrupy and is reduced to
about 1/4 cup.
For the stuffing:
Combine all the
ingredients in a large bowl. Preheat
grill to high. Remove the pork chops
from the brine, rinse and pat dry with paper towels. Stuff the cavity with the
apples and grill for about 10 minutes on each side. Remove from grill to a serving
platter and let rest for about 10 minutes. Brush with the cider reduction,
sprinkle with the chopped caramelized pecans and enjoy!
Red Chili
Caramelized Pecans:
«
1/2
pound white cane sugar
«
1/4
cup water
«
1
pound whole pecans
«
1
tablespoon vanilla extract
«
1
teaspoon red chili powder
In a heavy-bottomed
pot, cook the sugar and water until the temperature reaches 275 degrees F on a
candy thermometer. Add the pecans and stir to coat with the sugar. Once the
sugar begins to caramelize add the vanilla extract and stir gently but
constantly until fully caramelized. Pour onto a silpat lined baking sheet to
let cool, then sprinkle with the red chili powder.
A viewer, who may not
be a professional cook, provided this recipe. The Food Network Kitchens chefs
have not tested this recipe and therefore, we cannot make representation as to
the results.
