I don’t know how in the sacred pit of fire I’ve managed not to write about these pork chops in the past 18 months. Then again, I’m also not sure how I’ve managed to blog about barbecue for 18 months. Is there really that much to say?
Anyway, as you know, pork chops are already good. But soak them in a salty brine full of maple syrup, molasses and ginger, and you have a pork chop that probably qualifies as a weapon of mass destruction. Then, serve it under grilled apples that have been basted in honey? AND on top of cheesy grits?
This recipe is a masterpiece, and it’s time I shared. It has been one of my favorites for years, but sadly, I can’t take credit for it.
The recipe is from Tom Douglas, and his “Seattle Kitchen” cookbook . And that pains me, because I happen to think Tom Douglas is incredibly over-rated, and so is this cornball cookbook. Take one look at the ridiculous photo of Douglas on the cover, and trust me, milk will fly out of your nose.
(I could do an entire article here about the ho-hum meals I’ve repeatedly had at Dahlia this-Dahlia that, Lola, Etta’s, and so on down the Douglas line. I do like Serious Pie. But even so, I’ll take Flying Squirrel ‘s pulled pork pizza over Douglas’ truffle buttered flatbread any day. Ok, most days.
Anyway, I’ll never completely beat up on Douglas because of this recipe. It’s like when a singer you don’t particularly care for (Reba McIntire) appears in a movie you love (Tremors). Thank you Tom.
Again, this recipe has three components:
1) Maple-brined thick-cut pork chops, grilled
2) Grilled honey-smothered apple rings
3) Creamy, cheesy grits
Don’t worry. It sounds like a lot, but it’s all very easy and you’ll have no problem managing it.
Here are the instructions to serve a dinner for four. This is not 100% Douglas’ recipe. I did change a few very minor things because I can’t help myself.
STEP ONE. 6 to 24 hours in advance, brine your chops
Take 4 double cut, bone in pork chops. Make sure you’re getting thick chops, at least an inch and half thick on the bone.
Cover them in an airtight container with the following brine:
- 5 cups of water
- ¾ cup packed brown sugar
- ½ cup kosher salt
- ½ cup pure maple syrup
- 2 tablespoons molasses
- 2 bay leaves
- 2 teaspoons of fresh, ground ginger (Douglas calls for less, and doesn’t indicate fresh)
- 1 teaspoon of allspice (this is double what Douglas suggests)
- ½ teaspoon ground pepper
STEP TWO: 80 to 90 minutes before dinner, get your grill and your grits going
Get your grill hot. I usually cook pork chops at 400 degrees or more. As your grill is heating, focus on getting your grits ready.
Important note, you need real grits, not instant grits.
I was at a deluxe grocery in Queen Anne and I asked for real grits, and the store manager jokingly replied “Uh, where do you think you are? There aren’t any real grits in Seattle.” But he was wrong, it’s actually not that hard to find real corn grits. Just don’t give up if they can’t be found at your usual grocer. There is an enormous taste difference between slow cooked grits and instant grits.
To cook grits
- Bring 4 cups of milk mixed with 2 cups of water to a boil
- Add 1 cup of corn grits, lower the heat to a simmer
- Simmer for 50 minutes to an hour, stirring occasionally to keep grits from settling and burning on the bottom.
- Right before serving, melt into the grits 1 cup of shredded cheddar cheese and 2 to 3 tablespoons of butter
- Add salt to taste
STEP THREE: About 20 to 30 minutes before dinner, start grilling your chops and apples
The pork chops will take anywhere from 15 to 25 minutes to grill depending on how thick they are. And the apples about 10 minutes.
Take the chops out of the brine, but do not rinse them or pat them dry. Toss the pork chops over direct heat, but not over flames. If you’re seeing fire, err on the side of caution and go with indirect heat.
As soon as the chops hit the grill, it’s time to prepare your apples.
- Take 4 apples (any variety, really), core them, and slice them into “O” shapes about an inch thick, leaving the skin on.
- Spread honey liberally on both sides of the apple slices, and place on the grill, but away from the coals
The goal with the apples is to get the honey to carmelize and to soften the fruit. I shoot for some nice, dark brown grill marks on the apples, but yank the slices off the grill if they look like they’re starting to burn, or feel like they’re getting too mushy.
Douglas says to pull the chops off when the internal temperature reaches 140 to 145 degrees. I actually find that a bit rare, personally. I like my pork chops medium, so I keep them on for a few minutes past that. But obviously, overcooking is a hideous sin.
STEP FOUR: Serving
When the pork chops are done, they’ll need about 5 minutes to rest. This is a good time to melt in the cheese and butter into the grits, per the above instructions.
When the grits are ready, use a ladle to place a scoopful of grits onto each plate. Then, place a pork chop next to, or even slightly on top of the grits. And finally, place 2 or 3 slices of apple on top of the chop.
Eating is mix and match. Take a bite of pork with apple, or with grits, or with both. It’s all amazing.
Have fun
Looks gorgeous! Can’t wait to try this recipe. Great share, thanks!
This is the all time BEST pork brine EVER!
Thanks for reminding me … I may have to cook this tomorrow.
Not the best I’ve ever made, I would have to cut the salt in the brine down. They were edible.
Approved Bailey’s message, just because I’m a fair kind of guy. I’m totally open to other opinions, even when they’re totally wrong. 🙂