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Pork Chops with apple-dijon glaze

FidelFidel Posts: 10,172
edited 4:12AM in EggHead Forum
Another night of tinkering. I had some bone-in thick cut pork chops that I didn't have time to brine, so I decided to make a glaze.

1.5c apple juice
1 Tbsp minced onion
1 Tbsp minced garlic
1 Tbsp dijon mustard
1/4c apple jelly
1 Tbsp Dizzy Dust
1tsp dried thyme
1tsp sage
1Tbsp vegetable oil

Boiled the apple juice until it reduced down to about 1/2c. Maybe 10 minutes. Added in the minced garlic, onion, thyme, sage, and dizzy dust and continued to boil until the onion and garlic were soft. Maybe 5 more minutes. Added the dijon and apple jelly and heated just until the jelly melted. Transferred to a small measuring cup and hit it with the stick blender, then drizzled in the oil and continued to blend to create an emulsion.

Seasoned with salt and fresh cracked pepper, then cooked the chops direct at 350° with a good dose of apple wood chunks for 2 minutes per side, then brushed on the first coat of glaze. Flipped every 2-3 minutes, glazing each time until they were 140° internal. One final light layer of glaze and rested for 5 minutes until time to dig in.

We decided tonight was "yellow food night" so we served with mac-n-cheese and summer squash. Beverage was the golden "champagne of beers". All in all a pretty good meal.


Chops1.jpg


Chops2.jpg


Chops3.jpg

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    Great looking pork chops. I bet they tasted fantastic. :P

    No hard feelings I hope. Tim :)
  • FidelFidel Posts: 10,172
    You're dead to me.


    :laugh:

    In case you missed the smiley-laughy dork face I'm kidding. I'm always kidding. Except on the Ed Fisher stuff. I'm dead serious about that.

    :laugh:
  • Little StevenLittle Steven Posts: 28,670
    Glazes are so hip right now

    Steve 

    Caledon, ON

     

  • 2Fategghead2Fategghead Posts: 9,623
    I hear ya. ;)
  • cookn bikercookn biker Posts: 13,407
    hahaha, sorry Fidel, that shiz is funny!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • vidalia1vidalia1 Posts: 7,091
    Dang those look awesome... ;) B)
  • FidelFidel Posts: 10,172
    Now where have i heard that before?
  • HossHoss Posts: 14,600
    Dem looks MITEEFINE! How long do you NORMALLY brine a 1.5 -2 inch thick porkchop?I brined some earlier this week for a few hours and they were the best chops I ever cooked.The next batch I brined overnite and they were WAY too salty.The chops were NOT enhanced.They were pure pork. :huh:
  • Nice!! Still laughin!
  • FidelFidel Posts: 10,172
    I normally brine for 2-3 hours in a vacuum container. My brine solution normally contains a good amount of sugar too. I find that gives a good exterior and moist interior.
  • do you have any more pictures of the pork chops?
  • FidelFidel Posts: 10,172
    actually, yes, I do
  • HossHoss Posts: 14,600
    I used 4C water,1/4 cup Brown Sugar,1/4 cup Kosher Salt.The 3 hour chops were awesome.The overniters,, :sick:
  • i think you took the came photo of the chops and photoshopped in the background. one pic it's a grill, then a plate, etc. But the excat same photo of the chops themselves.

    after that McDobald's photo-editting you did, i am on to you.

    i wonder if you even HAVE an egg.
  • tjvtjv Posts: 3,531
    Man, the only thing those beauties need are teeth marks after a big bite........LOL. apple dijon sounds good. thanks for sharing....t
    www.ceramicgrillstore.com ACGP, Inc.
  • rsmdalersmdale Posts: 2,472
    Those are some great looking chops! Ilove the glaze.

    GOOD EATS AND GOOD FRIENDS

    DALE
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Man that looks good! Thanks for writing out the recipe. We just got back from the last run of the season over in Jefferson Tx. at the BOO run. Over 10,000 this year and we put on a little over 450 miles this weekend just riding the back roads and poker runs. Temps from mid 60's lows to upper 80's highs and not a cloud in the sky.
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Deane, You have been doing more riding than I have been doing. :blush:

    You got the monkey butt? :lol:
  • BacchusBacchus Posts: 6,019
    Lookin great Bud. I did some country ribs with a glaze last weekend.
  • eenie meenieeenie meenie Posts: 4,392
    Fidel, I like the sound of the combination of apple and mustard for pork chops! The chops look gorgeous. :)
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