Food & Wine Pairings

Apple Cider Brined Thick-Cut BBQ Pork Chops
Featuring Limited Edition California Petite Sirah/Zinfandel

 

Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.

 

Apple Cider Brined Thick-Cut BBQ Pork Chops

Serves 4 persons

THE WINE

California Petite Sirah/Zinfandel - February

THE FOOD

Apple Cider Brined Thick-Cut BBQ Pork Chops

ABOUT THE DISH

Brining meats has been common place amongst grilling aficionados and meat lovers alike since the get-go. This easy apple cider brine is a sure way to impart a light apple flavour and great caramelization on the grill outside of ensuring the juiciest pork chop you have ever eaten. The subtle fruit flavour in the pork is held in marriage with the undertones of ripe berries and a hint of oak in the California Petite Sirah/Zinfandel.

THE TIP

These extra juicy pork chops are perfectly paired with a simple green salad or insalata verde in Italian. Try tossing greens with lemon, extra virgin olive oil, grated parmigiano-reggiano, toasted pine nuts, minced shallot, a touch of salt and freshly cracked black pepper.

INGREDIENTS

  • 4 cups organic apple cider
  • ½ cup kosher salt
  • ¼ cup white sugar
  • 1 Tbsp whole mustard seeds
  • 2 tbsp honey
  • 2 tbsp freshly cracked black pepper
  • 4 centre cut, bone in pork chops
  • 1 tbsp olive oil
  • Extra virgin olive oil as needed
  • kosher salt and freshly cracked
  • black pepper to taste
  • 1-2 tsp butter

PROCEDURE

Combine all ingredients, excluding the pork chops, in a large sauce pot and bring to a simmer. Remove from the heat and refrigerate for 12 hours.

Place the pork chops into the brine and return to the fridge for 2 – 4 hours. Remove the pork chops and lightly pat dry with paper towel. Gently rub the pork chops with olive oil
and season lightly with kosher salt and freshly cracked black pepper.

Place the pork chops onto a preheated BBQ set to high. Grill for 2 – 3 minutes, and then turn the chops 45 degrees to achieve criss-crossed grill marks. Continue to
grill for 2 – 3 minutes.

Next, flip the chops, turn the heat to medium and close the lid of the BBQ. Cook the chops for 4 – 5 minutes, turn 45 degrees and continue to cook for 2 – 3 minutes to achieve medium-well doneness. Remove the chops from the grill and place onto a serving dish.

Rub the chops with the butter and allow them to rest for 5 minutes before serving.

 

LE 2011 - February Red from Maverick Video Group on Vimeo.

 

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