By Amanda Haas
These moist and flavorful pork chops start off in a sweet cider brine before getting grilled over high heat, then topped with a warm apple-pear compote.
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|6||(6-8 oz) bone-in single-cut pork chops|
|1/4 Cup||kosher salt|
|1/4 Cup||apple cider|
|3||pods star anise|
|1||inch fresh ginger, smashed|
|12||black peppercorns, smashed|
|2 Tablespoon||olive oil or vegetable oil|
|3 Tablespoon||butter, divided|
|3 Tablespoon||minced shallot or red onion|
|As Needed||kosher salt|
|3 Cup||diced apples and pears|
|1/4 Teaspoon||ground nutmeg|
|2 Teaspoon||fresh thyme leaves|
|2 Tablespoon||apple cider vinegar|
|1/2 Cup||chicken stock|
|2 Tablespoon||Dijon mustard|
Rinse the pork chops and pat them dry.
6 (6-8 oz) bone-in single-cut pork chops
Make the Brine: In a large saucepan, combine the salt with 2 cups of warm water. Place the pan over medium-high heat and warm until the salt dissolves. Remove from the heat, then add apple cider, spices and ginger. Stir to combine the ingredients and allow them to steep for a few minutes, then add enough ice to cool the brine to room temperature. Once the brine is cool, add enough cool water to equal 3 quarts of liquid. At this point you can store the brine in the refrigerator for a few days or use it immediately.
1/4 Cup kosher salt
1/4 Cup apple cider
3 pods star anise
2 cinnamon sticks
1 inch fresh ginger, smashed
12 black peppercorns, smashed
Place the pork chops in a lidded glass dish or large resealable bag that seals well. Pour the brine over the chops and ensure they are submerged. Allow the pork chops to sit in the brine for at least 4 hours or up to overnight.
One hour before grilling, remove the pork chops from the brine. Rinse them under cool water and pat dry. Discard the brine. Allow the pork chops to sit at room temperature for an hour.
While the chops come up to temperature, make the compote. In a large chef’s pan or nonstick skillet, warm 2 tablespoons of butter over medium heat. Add the minced shallot and a pinch of salt. Cook, stirring frequently, until the shallots are cooked through, about 2 to 3 minutes. Add the apples and pears and another pinch of salt. Cook, stirring frequently, until the apples have softened enough to be pierced with a knife, about 3 to 5 minutes. Add the spices and thyme leaves and stir to coat the fruit.
3 Tablespoon butter, divided
3 Tablespoon minced shallot or red onion
As Needed kosher salt
3 Cup diced apples and pears
1/2 Teaspoon cinnamon
1/4 Teaspoon ground nutmeg
1/4 Teaspoon cloves
2 Teaspoon fresh thyme leaves
Increase the heat to medium-high and add the apple cider vinegar. Use a wooden spoon to scrape up any caramelized fruit on the bottom of the pan to incorporate those flavors into the sauce. Add the chicken stock and apple cider and bring to a simmer, then reduce to medium-low and cook until the sauce has thickened enough to coat the back of a spoon, about 5 minutes.
2 Tablespoon apple cider vinegar
1/2 Cup chicken stock
Remove from the heat and whisk in the mustard and the final tablespoon of butter. Taste, adding more salt if necessary.
2 Tablespoon Dijon mustard
When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Brush the pork chops with olive oil.
2 Tablespoon olive oil or vegetable oil
Place the pork chops directly on the grill grate and cook for 7 minutes without opening the grill. Flip the pork chops and cook another 5 to 12 minutes or until the internal temperature of the pork chops reach 150°F. Remove the chops from the grill and allow to rest for 10 minutes before serving. Serve each pork chop with a generous spoonful of the fall-spiced apple pear compote.
450 ˚F / 232 ˚C
150 ˚F / 66 ˚C