Grilled Pork Chops with Calvados Demi-Glace and Maple-Bacon Almonds

Recipe courtesy of Terrapin
Show: Chuck's Eat the Street Episode: Hudson Valley Hot Spot
TOTAL TIME: 26 hr 30 min
Prep: 30 min
Inactive Prep: 24 hr
Cook: 2 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

BRINED PORK CHOPS:
  • 8 cups room-temperature water
  • 2 cups dark amber maple syrup, such as Crown Maple
  • 1/2 cup sea salt
  • 8 cups ice water
  • Six 16- to 20-ounce bone-in double-cut pork chops
CALVADOS DEMI-GLACE:
  • 5 cloves
  • 1 tablespoon unsalted butter
  • 1 tablespoon dark amber maple syrup, such as Crown Maple
  • Salt and freshly ground black pepper
MAPLE-BACON ALMONDS:
  • 1 egg white
  • 1 cup whole almonds
  • 2 tablespoons dark amber maple syrup, such as Crown Maple
  • 1 slice thick-cut bacon, cooked and finely chopped
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the brined pork chops: In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours.

For the Calvados demi-glace: Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper.

For the maple-bacon almonds: Preheat the oven to 350 degrees F. Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds.

To serve: Preheat a grill to high and preheat the oven to 300 degrees F. Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates. Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.