Chef Nick’s Apple Bacon Chops

Apple Bacon Pork Chop

2 lb Boneless Pork Chops (One Inch Thick)
3 Fuji Apples Large, Diced
1/2 Pound of Thick Cut Bacon (Cooked and Chopped)
1 1/2 Parsnips (Peeled and Chopped)
3/4 Pound Butter
2 T Honey
2 1/4 Cups Apple Cider
2 T Brown Sugar
2 T Vegetable Oil
Salt and pepper
1. Brine Your Pork Chops at least 12 hours ahead and up to 36 hours. To make your brine, in a large mixing bowl whisk your 2 cups apple cider, 2 T of large flake kosher salt, and 2 T brown sugar.
2. Add the pork chops to the brine. Wrap tightly and refrigerate.
3. Boil your parsnips in water until fork tender. Strain out the water and add half the parsnips to your food processor with 1/4 pound butter and a dash of salt and pepper. Purée until smooth. Repeat the process again and your parsnips are ready. You can hold your parsnips in a oven safe dish on low heat in your oven warmer until the rest of your food is ready.
4. At this point you are ready to grill your pork chops. Preheat your grill to medium high heat. Strain your pork chops out and discard your brine.
5. Place a sheet of paper towels on a sheet pan and place pork out on the pan. Then top with another layer of paper towel to dry them off.
6. Rub lightly with vegetable oil.
7. In a large skillet, add 2 T butter, chopped bacon, chopped apples, honey, and a dash of salt and pepper. Sauté on medium high heat.
8. While this is working, grill your pork chops to desired temperature.
9. After your apples are slightly brown in the skillet, add the remainder of the apple cider. Let simmer. Finish the sauce with a little more butter.
10. To serve your pork chops, place over a scoop of the parsnip purée and top with the apple bacon sauce.
11. Enjoy!

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