James Lake
TVWBB Emerald Member
This is a Weber recipe
Here are the players for today
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Brine is a hard cider with K-salt, rosemary, sage, thyme and whole black peppercorns. All of the herbs were from the garden and dried.
Four Center-Cut Pork Loin Chops
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1.5 inches thick
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Chops were brined for 1.5 hours
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While the Chops were brining I made a glaze with apple jelly and butter reduced until the jelly melts and then added some apple brandy.
Removed chops from the brine, rinsed and patted dry. Glaze the chops prior to going on the grill.
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Direct medium heat for about 10 minutes, turned once.
Cut up four granny smith apple and glazed and grilled for about 3 minutes while the chops were resting.
Plated
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Served with reserved glaze.
The chops were cooked perfect just slightly pink. Served with the reserved glaze on top of the pork and apples. The apple were very tasty, they look mushy in the picture but they weren't. The Lady of the House ate her entire dinner and even stole a few apples from my plate. This is a cook that will be repeated.
Here are the players for today
Brine is a hard cider with K-salt, rosemary, sage, thyme and whole black peppercorns. All of the herbs were from the garden and dried.
Four Center-Cut Pork Loin Chops
1.5 inches thick
Chops were brined for 1.5 hours
While the Chops were brining I made a glaze with apple jelly and butter reduced until the jelly melts and then added some apple brandy.
Removed chops from the brine, rinsed and patted dry. Glaze the chops prior to going on the grill.
Direct medium heat for about 10 minutes, turned once.
Cut up four granny smith apple and glazed and grilled for about 3 minutes while the chops were resting.
Plated
Served with reserved glaze.
The chops were cooked perfect just slightly pink. Served with the reserved glaze on top of the pork and apples. The apple were very tasty, they look mushy in the picture but they weren't. The Lady of the House ate her entire dinner and even stole a few apples from my plate. This is a cook that will be repeated.
