I was trying to figure what to make for dinner. I had three thick cut pork chops but wanted to try something different. I decided to stuff them and then grill them.
So... I made a brine with water, salt, soy sauce, brown sugar and some natural apricot preserves that I received in a past sauce trade. I brines the chops for two hours. Then I took some leftover maple fatty and chopped it and added some chopped onion and chopped apple and sauted them until the onion was translucent. Then I added two tablespoon of apricot preserves and a little bit of the brine liquid and brought it to a boil and reduced it until the liquid was almost gone. Then I cooled it. In the mean time I cut a slit in one end of each chop and used the knife to open up a pocket. I stuffed each chop with the cooled stuffing and closed the opening with a couple of toothpicks. Then I brushed the chops with olive oil and coated them with some Cruz Bay Grill Rub from St. John Spice and grilled the chops.
I made a glaze with 1/4 cup of the apricot preserves, some of the brine liquid and a tablespoon of orange juice with a dash of Cruz Bay Grill Rub. I brought this to a boil and reduced it until it was slightly thickened.
I served them with hash browns with onions, red, yellow and orange bell peppers and a green salad.
So... I made a brine with water, salt, soy sauce, brown sugar and some natural apricot preserves that I received in a past sauce trade. I brines the chops for two hours. Then I took some leftover maple fatty and chopped it and added some chopped onion and chopped apple and sauted them until the onion was translucent. Then I added two tablespoon of apricot preserves and a little bit of the brine liquid and brought it to a boil and reduced it until the liquid was almost gone. Then I cooled it. In the mean time I cut a slit in one end of each chop and used the knife to open up a pocket. I stuffed each chop with the cooled stuffing and closed the opening with a couple of toothpicks. Then I brushed the chops with olive oil and coated them with some Cruz Bay Grill Rub from St. John Spice and grilled the chops.
I made a glaze with 1/4 cup of the apricot preserves, some of the brine liquid and a tablespoon of orange juice with a dash of Cruz Bay Grill Rub. I brought this to a boil and reduced it until it was slightly thickened.
I served them with hash browns with onions, red, yellow and orange bell peppers and a green salad.
