GRILLED PORK CHOPS with
APRICOT GLAZE
Braciole di Maiale grigliate con Glassa di Albicocca
Ingredients
3 c. Fresh, cold water
1/4 c. Kosher salt
1/4 c. Dark brown sugar, firmly packed (light brown can be used)
1 sprig Fresh sage
10 - 12 Ice cubes (2 cups, about 1 tray)
4- 6 oz. Center or Frenched rib cut pork chops, about 3/4” thick
2 tbsp. Vegetable, canola or corn oil (oil with high smoking point)
1/4 c. Apricot preserves
2/3 c. Pinot Grigio (or other dry, fruity white wine), divided
1 tbsp. Unsalted butter
1 Bay leaf
Kosher salt
Fresh whole sage leaves, for garnishing
Directions
• In a sauce pan, place the water, salt, brown sugar, 1/3 c. wine and sage.
• Bring to a boil, stirring frequently
• Remove from heat, and immediately add the ice.
• Cool to 45º F or lower.
• Place chops in a zipper-seal bag.
• Pour cooled brine over the chops, seal bag, place in a large bowl, and refrigerate 4 hours. (2 hours minimum/6 hours maximum.) Shake the bag every so often to redistribute the brine.
• In a smaller sauce pan, whisk together the remaining 1/3 c. wine, bay leaf and preserves until well combined.
• Bring to a simmer, add a pinch of salt and the butter.
• Continue to simmer until the butter has melted, stirring often, and the glaze is syrupy (slightly thickened).
• Remove from heat and set aside.
• Remove chops, pat dry with paper towels, and discard brine.
• Oil a grill pan (or grate of an electric or outdoor grill) with the oil.
• Heat until the oil is just shy of smoking (until rippling, or as Rachael Ray says, “screaming hot.”)
• Preheat oven to 450º F. Place rack in top position.
• Grill the chops 4-5 minutes, the rotate 1/4 turn (for cross-hatch marks).
• Flip the chops, and grill 4 more minutes (or so), turn 1/2 after 2 minutes.
• Remove chops to a baking dish.
• Brush the chops with the apricot-wine glaze. Reserve 2 tbsp. of the glaze.
• Place chops in oven for 5-7 minutes, until the glaze has set.
• Remove, and place chops on 4 warmed serving plates.
• Drizzle each chop with 1/2 tbsp. of the reserved glaze, garnish with sage leaves, and serve immediately.
Wow! These are amazing, and a real show-stopper for an elegant dinner. This recipe also work well with lamb chops or even chicken breasts.
Steamed, buttered broccoli or asparagus with a lemon wedge garnish are a lovely side and, if a starch is desired, rice cooked in vegetable stock does well. Coupled with the same Pinot Grigio used in preparation verily screams, “Elegant!”
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