Pork Chops With Grilled Apple Puree
This recipe brings together the savory flavors of brined pork chops with a spiced apple puree for a delightful twist on a classic dish. The combination of grilled pork chops and caramelized apples creates a perfect balance of sweet and savory that is sure to impress your guests. Enjoy this delicious meal hot off the grill for a memorable dining experience.
— Constant Cookbook
Ingredients
- 4 cups water
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. granulated garlic or 5 garlic cloves, crushed into a paste
- 2 or 3 bay leaves
- 2 Tbs. minced fresh rosemary, plus 4 sprigs for garnish
- 5 allspice berries or 1 tsp. ground allspice
- 1 tsp. salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 4 bone-in or boneless loin pork chops, each about 3/4 inch thick
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 4 to 6 tart white-fleshed apples, such as Granny Smith, Gala, or Gravenstein, about 2 lb. total, peeled, cored and quartered
- 2 Tbs. Calvados or other brandy
Instructions
- In a saucepan over high heat, combine 2 cups of the water, the brown sugar, garlic, bay leaves, rosemary, allspice, the 1 tsp. salt and the 1 tsp. pepper. Bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool slightly. Add the remaining 2 cups water, transfer the brine to a large nonaluminum container and refrigerate until cold, about 1 hour.
- Add the pork chops to the cold brine and refrigerate for at least 1 hour.
- Meanwhile, make the apple puree: In a large saucepan over medium-high heat, melt the butter. When the foam subsides, stir in the brown sugar, cinnamon, nutmeg, allspice, cardamom and cloves. Reduce the heat to medium-low and stir until the mixture is fragrant and the sugar has melted, 5 to 7 minutes. Add the apples and Calvados and stir to coat.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate. Arrange the apples on the grate or in a vegetable-grilling basket over the hottest part of the fire. Grill, turning often, until caramelized and soft, 10 to 12 minutes. Let cool, then transfer to the bowl of a food processor.
- Working in batches, process the apples until smooth. Taste and adjust the seasonings: the apple puree should be highly spiced. Transfer to a saucepan and keep warm on the grill or stovetop, or let cool to room temperature.
- Meanwhile, remove the pork chops from the brine; discard the brine. Pat the chops dry with paper towels and season on both sides with salt and pepper.
- Brush and oil the grill grate. Grill the pork chops directly over medium-high heat until nicely grill-marked, about 2 minutes. Turn the chops over and grill until nicely grill-marked and cooked to your liking.
- Transfer the pork chops to a platter, top each with a heaping spoonful of the grilled apple puree and garnish with the rosemary sprigs. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
Yield
Serves 4.
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