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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.
6 (6-8 oz) bone-in single-cut pork chops
1/4 Cup kosher salt
1/4 Cup apple cider
3 pods star anise
2 cinnamon sticks
1 inch fresh ginger, smashed
6 cloves
12 black peppercorns, smashed
2 Tablespoon olive oil or vegetable oil
3 Tablespoon butter, divided
3 Tablespoon minced shallot or red onion
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
2 Tablespoon apple cider vinegar
1/2 Cup chicken stock
2 Tablespoon Dijon mustard
6 (6-8 oz) bone-in single-cut pork chops
1/4 Cup kosher salt
1/4 Cup apple cider
3 pods star anise
2 cinnamon sticks
1 inch fresh ginger, smashed
6 cloves
12 black peppercorns, smashed
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
2 Tablespoon apple cider vinegar
1/2 Cup chicken stock
2 Tablespoon Dijon mustard
: 450 ˚F
2 Tablespoon olive oil or vegetable oil
: 450 ˚F
: 150 ˚F