Grilled Pork Chops With Calvados Demi-Glace and Maple-Bacon Almo
photo by Food.com
- Ready In:
Brined Pork Chops
- 8 cups room-temperature water
- 2 cups dark amber maple syrup, such as Crown Maple
- 1⁄2 cup sea salt
- 8 cups ice water
- 6 (16- to 20-ounce) bone-in double-cut pork chops
- 5 apples, halved
- 8 cups chicken stock
- 1⁄2 cup calvados (apple brandy)
- 3 cinnamon sticks
- 5 cloves
- 1 tablespoon unsalted butter
- 1 tablespoon dark amber maple syrup, such as Crown Maple
- salt & freshly ground black pepper
- 1 egg white
- 1 cup whole almond
- 2 tablespoons dark amber maple syrup, such as Crown Maple
- 1 slice thick-cut bacon, cooked and finely chopped
- 2 teaspoons kosher salt
- fresh ground black pepper
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.
- 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.
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RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.