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Maple Ancho Pork Chops

Longhorn Steakhouse Recipe

Serves 4

Brine for Pork:
4 cups filtered water
1/4 cup kosher salt
1/3 cup white sugar
1/2 tablespoon black pepper
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped thyme
1 teaspoon molasses
1/2 tablespoon white wine
1/2 tablespoon Worcestershire sauce

Measure and mix all brine ingredients in a bowl with a wire whisk until the sugar  and salt have dissolved. Take 4 10 ounce center-cut (bone-in) pork chops and completely submerge  in the brine and refrigerate for 5-6 hours, then remove and drain. Ready to cook.  Season both sides of each pork chop with a pinch of salt and black pepper.

Grill for about 7-8 minutes each side, quarter turning to create diamond marks for presentation. For the last 2 minutes of grilling drizzle maple-ancho glaze (recipe below) over each pork chop.  When completely cooked remove from grill and enjoy.

Maple-Ancho Glaze:
1/2 cup maple syrup 
1 tablespoon Dijon mustard 
1 tablespoon ancho paste  
salt to taste 
ground black pepper to taste 
1 tablespoon butter

Measure and place maple syrup, Dijon, and ancho paste in a small sauce pan and cook on medium heat for 4-5 minutes, reducing slightly.  Add salt and pepper if desired and then finish of sauce by whisking in 1 tablespoon of cold butter.  Continue to reduce sauce until thick and syrupy. Use immediately for pork chops or refrigerate for a few days. 

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