Cider Brined Grilled Stuffed Pork Chops
- 3 bone-in, or boneless pork chops, about 2 pounds total
- 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:
- 2 cups apple cider
- Apple Stuffing:
- 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
- 1 tablespoon mesquite honey
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cinnamon
- 1/2 pound white cane sugar
- 1/4 cup water
- 1 pound whole pecans
- 1 tablespoon vanilla extract
- 1 teaspoon red chili powder
Red Chili Caramelized Pecans, recipe follows
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 is 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!
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.
Red Chili Caramelized Pecans:
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.
* Cook's Note: Working with cooked sugar is dangerous and should be approached with extreme caution.
Recipe courtesy Rowan Finnegan
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine