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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