- 1 gallon Water
- 1 cup Kosher salt
- 1/3 cup Apple syrup
- 8 Bay leaves
- 12 smashed whole garlic cloves – skin on
- 2 tbsp. Black peppercorns
- 1 large bunch Italian parsley
- Grated zest of 2 large lemons
- Boil for 1 minute, pull from heat and cool completely before putting the pork in the brine. Cover chops in brine for 2 hours. Pull from brine and pat dry. Lay chops out on rack.
- Heat oven to 200 with the fan on. Heat apple wood chips to smoking and place in the bottom of the oven. “Cold” smoke the chops for 3-5 minutes. Pull from oven and refrigerate until needed.
- Grill lightly seasoned chops to order. Sauce and serve with sautéed red & green apples and onions, veggie mashers, and fall veggie.
For Pressed Hard Cider Sauce:
- 3 bottles Spire Draft Cider
- 4 cup Apple syrup
- 2 cup The Perfect Purée Green Apple Puree, thawed
- 8 tbsp. Fresh garlic
- 4 Sliced fresh shallots
- 4 cup Heavy cream
- 1 cup Apple cider vinegar
- Splash of white wine
- 1 tsp. Thyme
- In a heavy sauce pot heat a little olive oil and brown all the pork scraps delivered with the chops. Roast until all scraps are golden brown. Add to scraps: the cider, syrup, Green Apple Puree, garlic, shallots, cream, thyme, and vinegar. Reduce until thick and syrupy. Strain out, taste add a touch of salt if needed. Finish to order with a little white wine.
- Sauté the apples and onions deglaze with apple sauce spoon on top of chop sprinkle with chopped chives.
Recipe courtesy of The Perfect Puree of Napa Valley.