Grilled Pork Chops With Calvados Demi-Glace and Maple-Bacon Almo

READY IN: 25hrs




  • For the brined pork chops:
  • In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours.
  • For the Calvados demi-glace:
  • Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper.
  • For the maple-bacon almonds:
  • Preheat the oven to 350 degrees F.
  • Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds.
  • To serve:
  • Preheat a grill to high and preheat the oven to 300 degrees F.
  • Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates.
  • Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.