Dry Brined Pork Chops with Caramelized Apple Sage Sauce →

Pork chops often take a bad rap for being difficult to cook turning out dry and tough. Dry brining and grilling thick-cut bone-in pork chops produces juicy, flavorful chops every bit as good as an expensive steak for a fraction of the price as long as you don’t over-cook them! The savory, sweet, and tangy caramelized apple-sage sauce partners perfectly with the pork to make a truly special meal without busting your budget. Serve with buttered noodles and your vegetable of choice or a green salad. Delicious!

Dry Brined Pork Chops with Caramelized Apple Sage Sauce
Serves 4

Ingredients:

• Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder.

• 4 bone-in pork chops, 1 or 1 ½ inches thick

• 1 tablespoon extra virgin olive oil

• Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper

• 1 tablespoon plain flour

• 1 cup chicken stock

• 1 cup apple cider

• 1 tablespoon apple cider vinegar

• 2 tablespoons butter

• 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice)

• 1 small shallot chopped

• 1-2 teaspoons Dijon or brown mustard (optional; to taste)

• 1 tablespoon fresh sage leaves, chopped

• 2 teaspoons fresh thyme (1/2 teaspoon dried)

Method:
1. Dry brine the pork chops:
Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt.

2. Season the chops:
While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up.

3. Make the Apple Sage Sauce:

1. Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl.

2. In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated.

3. Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty.

4. Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes.

5. Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork.

*Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick.

4. Grill the pork chops:
Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F, tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice.

Wine pairing: generally speaking wines with lower tannins like red wines from the Rhone Valley, Beaujolais, and Pinot Noir. For white wines, try food-friendly Viognier or dry Riesling.

Spice Rubbed Grilled Pork Tenderloin →

This is a simple, quick and easy summer grill recipe that incorporates the classic flavor combination of garlic, rosemary, fennel, and sage into a dry rub for grilled pork tenderloin. To avoid an unevenly cooked piece of meat, fold the tapered end of the tenderloin back towards the thick end until you have a roast that is about the same thickness from end to end. Tie with white cotton cooking twine. Tangy, colorful Rhubarb Chutney is a perfect condiment to serve with grilled pork.

Serves 4
Ingredients:

• 1 pork tenderloin (1 to 1 1/2 pounds) silver skin and any excess fat removed

• 1-2 tablespoons olive oil

• Porchetta Spice Rub (see below)

Photo c. foodblogchef 2020

Preparation:

Use a spice grinder or mortar and pestle to combine the ingredients for the dry rub.

• 3 tablespoons crushed fennel seeds

• 1/4 teaspoon crushed red pepper flakes

• 2 teaspoons dried sage

• 1 teaspoon crushed dried rosemary

• 1 teaspoon granulated garlic

• 1 teaspoon Kosher salt

• 1/4 teaspoon black pepper

1. Rub the tenderloin with olive oil. Sprinkle and pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (See *Note below)

2. Optional: for a more evenly cooked tenderloin, fold the tapered end of the piece of meat back towards the thicker end and tie it with white cotton cooking twine at 1-1 ½ inch intervals so you have a roast that is about the same thickness from end to end.

3. Preheat your grill so you can cook with direct heat and then indirect heat.

4. Place the tenderloin over direct heat and sear all sides. (about 1-2 minutes per side)

5. Move the tenderloin to indirect heat and continue cooking turning once until the internal temperature reaches 140°F. (about 5 to 7 minutes per side)

6. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.

7. Slice and serve. Slice crosswise into thin pieces before serving.

*Note: the tenderloin can be trimmed and rubbed up to 24 hours in advance. You can wrap the prepared tenderloin in plastic wrap and refrigerate for 1 hour up to overnight. Remove from the refrigerator for 30 minutes before grilling.

Wine pairing: Pinot Noir, Zinfandel, Chianti, and Super-Tuscans are often recommended with grilled tenderloin. If you want a lighter summer wine try a Viognier-Chardonnay blend, a Vouvray, or white wine from the Rhone Valley.