Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Chops with apple-dijon glaze

FidelFidel Posts: 10,172
edited 4:47AM 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.





  • 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.


    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.

  • Little StevenLittle Steven Posts: 28,817
    Glazes are so hip right now


    Caledon, ON


  • 2Fategghead2Fategghead Posts: 9,623
    I hear ya. ;)
  • cookn bikercookn biker Posts: 13,407
    hahaha, sorry Fidel, that shiz is funny!!
    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: 7,092
    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: 3,721
    Man, the only thing those beauties need are teeth marks after a big bite........LOL. apple dijon sounds good. thanks for sharing....t ACGP, Inc.
  • rsmdalersmdale Posts: 2,472
    Those are some great looking chops! Ilove the glaze.


  • 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: 4,393
    Fidel, I like the sound of the combination of apple and mustard for pork chops! The chops look gorgeous. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.