Cider-Brined Kurobuta Pork Chop With Mountain Rose Apples, Charred Onions, Thyme, Steak Fries, Whole-Grain Mustard and Apple Demi-Glace
Recipe courtesy of Jon Tice, Executive Chef, Stone Eagle Golf Club (Palm Desert, Calif.)
- Ingredients for Cider-Brine
- apple cider - 4 cups
- salt - 1/4 cup
- brown sugar - 1/4 cup
- apple cider vinegar - 1/4 cup
- thyme - 1 bunch
- rosemary - 1 bunch
- garlic, whole - 5 cloves
- black peppercorns, whole - 1 Tbsp.
- Ingredients for Pork Chops and Accompaniments
- Kurobuta pork chops, bone-in - 4 ea., 12-oz.
- Mountain Rose apples - 3 ea.
- yellow onion, large - 1 ea.
- Russet potatoes - 2 ea.
- demi-glace, house-made - 1 1/2 cups
- apple cider - 2 cups
- whole grain mustard - 2 Tbsps.
- grapeseed oil - 2 Tbsps.
- unsalted butter - 5 Tbsps.
- thyme - 2 sprigs, plus more for seasoning chops and apple/onion mixture to taste
- salt and pepper - to taste
Procedure for Cider Brine
- Bring all ingredients to a boil for 5 minutes.
- Let mixture cool.
- Add portioned pork chops, and let brine for 24-48 hours.
Procedure for Pork Chops and Accompaniments
- Preheat oven to 450 degrees F.
- Scrub and wash the potatoes and cut each into 8 equal wedges, lengthwise. Place into a bowl and season with salt, pepper and oil. Toss until coated and put on a sheet tray lined with parchment paper. Bake until tender throughout, about 10-15 minutes. Set aside.
- Pull the pork chops out of the brine, and pat dry with a paper towel. Place on a seasoning rack. Reduce the 2 cups of apple cider, with two sprigs of thyme, to 1/2 cup. Strain the cider into the demi-glace in a small sauce pot and add the mustard. Set aside for the moment.
- Cut the onion into eighths, leaving the root side trimmed, but still intact. Season the onion wedges with salt and pepper and put into a hot pan, on the cut side, with a few tablespoons of oil. Cook on medium heat for about 7-10 minutes or until the sides of the onion are almost burnt. When one side is done, flip the onion to the other side and repeat. Set aside.
- Peel the apples and cut the core and seeds out. Cut each apple into 6-8 uniform pieces. Set aside.
- Heat a cast iron pan on medium high heat, add a few tablespoons of the grapeseed oil. Season the chop with salt and pepper and carefully place in the cast iron pan and sear on one side until a nice crust develops, about 3-5 minutes. Flip the chop over. Add 4 tablespoons of the butter and thyme. Baste the chops with the hot butter and thyme until the internal temperature reaches 150 degrees F. Set aside and dump the butter and oil from the pan.
- Heat the sauce back up, and once warm, slowly add the cold butter while constantly whisking to emulsify the butter into the rest of the sauce. Check for seasoning.
- Place the potatoes back into the oven to crisp up, about 5 minutes; check the seasoning.
- Place remaining tablespoon of butter in the cast iron pan, and lightly sauté the apples and onions with a few sprigs of thyme until just warmed through.
- Place four pieces of potato in the center of the plate. Next, add the pork on top of that, followed by the apples and onions, and finish with the sauce.