I watched Elizabeth Falkner on "The Best Thing I Ever Made - Grilled". Her recipe was Grilled Pork Chops with Sautéed Apples, Onion Rings and Mustard Greens. I have to admit that I am not a big pork chops fan because unless you brine the chops they always seem to be tough. So when I watched her recipe and she swore you could get the same effect as a brined chop with a nice dry rub I had to try her method. A bone in chop with applesauce is wonderfully delicious if done right.
The verdict - Love this dish. However be warned knowing how
to make onion rings that taste like this is dangerous to your waistline ....omg
who knew you could make these at home ! I will be making this recipe again very soon.
These chops would also be delicious with the apples Tyler Florence makes with his double thick pork chops.
These chops would also be delicious with the apples Tyler Florence makes with his double thick pork chops.
Ingredients
Chops:
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton
4 whole cloves
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each)
Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise
1 tablespoon unsalted butter
2 tablespoons brandy
Salt
Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving
To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
To cook the sauteed apples: In a medium sauté pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Sauté, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
Serve the pork chops with the sauteed apples, onion rings and mustard greens.
Chops:
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton
4 whole cloves
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each)
Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise
1 tablespoon unsalted butter
2 tablespoons brandy
Salt
Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving
To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
To cook the sauteed apples: In a medium sauté pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Sauté, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
Serve the pork chops with the sauteed apples, onion rings and mustard greens.
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