Pork Chops with Roasted Pears and Apple Balsamic Juice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Apple Brine for Pork Chops
2 qts water
1 qrt apple cider (juice not vinegar)
3/4 cups salt
6 T sugar
1 apple, peeled and sliced
1/2 bunch fresh thyme
1 tsp black pepper
3 bay leaves
1 stick cinnamon
3 pods star anise
6 thick cup pork chops
Pork Sauce
2 cups apple cider juice
1/2 cup red wine
1 shallot thinly sliced
3 sprigs thyme
1 tsp peppercorns
1/4 cup balsamic vinegar
1/2 cup demi glaze ( you can buy it at William Sonoma's web site or chef friendly stores)
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Directions: |
Directions:Apple Brine
Boil 1 qrt of water with all dry ingredients to dissolve. Add the remaining ingredients and let cool. Brine(soak) the pork chops for 45 minutes. Pat the chops dry with a towel and season with salt and pepper before cooking , preferably grilled
Pork Sauce
Simmer all ingredients except the deem glade together. Reduce to about 3/4 cup. Add Demi glace and bring to a simmer. Adjust flavor if needed and strain
Roasted pears
Use your favorite pear variety or substitute Asian pears. as they are quite nice in the preparation. Quarter pears(we often leave the skins on unless they are tough) and remove the core. Cut each quarter in half or thirds. Toss with olive oil, thyme leaves , salt and pepper. On a sheet pan, stand segments upright on skins. Roast until golden and tender.
For garnish.... arugula or watercress lightly dressed with vinaigrette
Assembly
Grill the pork chops. Top with the rested pears and some sauce. Garnish with fresh greens |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Ok there is no need to make the Demi Glace yourself unless you just want to experiment because the cost to buy all the ingredients is more than the $29 dollars to get it at William Sonoma
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