Ingredients:

• 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

Procedure:

1. 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.
2. 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.
3. 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

Procedure:

1. 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.
2. 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.