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Dijon-Glazed Pork Chops with Apple-Tarragon Relish

Recipe From from Weber’s New Real Grilling™ by Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 6

  • Prep Time

    30 min.

  • Brining Time

    30 min. to 2 h

  • Grilling Time

    5 to 7 min.

Ingredients
Instructions

the Ingredients

Nrg 4

Brine

  • Completed step 1 quart cold water
  • Completed step ⅔ cup kosher salt
  • Completed step ⅔ cup packed light brown sugar
  • Completed step 3 bay leaves
  • Completed step 2 teaspoons freshly ground black pepper
  • Completed step 4 cups ice cubes
  • Completed step 6 bone-in pork loin chops, each about 6 ounces and ¾ inch thick, trimmed of excess fat

Relish

  • Completed step Extra-virgin olive oil
  • Completed step 1 large yellow or red onion, finely chopped (about 2 cups)
  • Completed step 2 medium Fuji apples, cored and cut into ¼-inch dice (about 2 cups)
  • Completed step 1 teaspoon finely grated lemon zest
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 tablespoon finely chopped fresh tarragon leaves
  • Completed step ½ teaspoon kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 2 tablespoons Dijon mustard
  • Completed step 30 pistachio nuts, shelled and roughly chopped (about 3 tablespoons)

Instructions

  • In a large saucepan mix the cold water with the salt and the sugar, and whisk over medium heat on the stove until the salt and sugar are dissolved. Remove from the heat and stir in the bay leaves and the pepper. Add the ice cubes. Put the pork chops in the brine and allow them to stand at room temperature for about 30 minutes, or refrigerate for 2 hours. Meanwhile, make the relish.
  • In a 12-inch skillet over medium heat on the stove, warm 2 tablespoons oil and add the onion. Sauté until tender and slightly golden, about 10 minutes, stirring often. Stir in the apples and cook for 2 minutes more. Remove from the heat and stir in the lemon zest, lemon juice, tarragon, salt, and ¼ teaspoon pepper.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Whisk the mustard with 3 tablespoons oil and ¼ teaspoon pepper. Lift the pork chops from the brine and pat them dry with paper towels. Discard the brine. Brush the chops on both sides with the mustard mixture.
  • Grill the chops over direct medium heat, with the lid closed, until the meat is still slightly pink in the center, 5 to 7 minutes, turning once after 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Reheat the relish. Serve the chops warm with the relish, and top with the nuts.
    Grill the chops over medium heat, with the lid closed, until the meat is still slightly pink in the center, 5 to 7 minutes, turning once after 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Reheat the relish. Serve the chops warm with the relish, and top with the nuts.

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