brined pork chops with apples and onions
Summary
| Yield | |
|---|---|
| Source | Tom Burke |
| Prep time | 5 minutes |
| Kind of Dish | main dishes |
| Dietary Info | |
| Tags |
Description
ideal for the grill but you can do this in your kitchen too
Ingredients
| 2 | Tablespoon | pickling spice |
| 1⁄4 | Cup | salt |
| 1⁄4 | Cup | brown sugar |
| 8 | pork chops (approx 1 inch thick) | |
| 5 | granny smith apples | |
| 3 | large sweet onions | |
| 1⁄4 | Pound | bacon, diced |
Instructions
Mix the salt, sugar, and pickling spice with 1 quart of water to make a brine. Put the chops in a big zip top bag, add the brine, remove all the air, and let them soak for three hours or so.
Slice the onions into rounds about 1/2 inch thick, and the apples into wedges of the same thickness.
Fire up the grill, charcoal is best of course, and get it really freaking hot. Grill the chops for 1 minute per side, then turn 45 degrees and give them another minute per side. Remove to a pan which will catch any juices and put in a warm place.
Lower the heat on the grill by whatever means you use to do that, and put on the onions and apples. The onions can take some neglect, but the apples need to be watched. Let everything get nicely browned.
Fry up the bacon and remove the cooked bits, leaving about 2tbsp of the fat in the pan. Toss in the apples and onions and fry over high heat to finish. Deglaze with the juices from the pork chops. Turn heat to medium and add the chops on top of the apples and onions and cover for 1 minute to make sure everything is hot. Add back the cooked bacon pieces.
