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16-Ounce Frenched Double-Cut Pork Chop Ophelia's Restaurant & Inn from Ophelia's Restaurant & Inn

16-ounce Frenched Double-cut Pork Chop
Posted: 02/1/2010

INGREDIENTS:

Makes 5 chops

Brine:
5, 16-ounce double-cut pork chops
8 cups water
1 cup brandy
2 cups sugar
1 cup salt
6 cups apple cider
2 1/2 cinnamon sticks

Herb Roasted Potatoes:

4 small potatoes per person
8 cups of water
1/8 cup salt
2-3 peppercorns
1/2 bunch rosemary
1/2 bay leaf

Apple Sauce:

2 1/2 Granny Smith apples
½ cup apple cider
1/8 cup brandy
½ vanilla bean
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
 

Savory Caramel Sauce:
¼ cup sugar
¼ cup water
3 teaspoons red wine vinegar
3 teaspoons cream
3 teaspoons butter

Ophelia's Restaurant & Inn

INSTRUCTIONS:

Brine: Combine ingredients and brine pork chops for 24 hours.

Herb Roasted Potatoes: Combine ingredients over medium heat and lightly blanch potatoes. Cut each end off, and roast. Boil, cut, and sear in lard, in a skillet, until golden brown.

Apple Sauce: Slowly cook over medium heat until apples break down and become smooth.

Savory Caramel Sauce: Bring sugar and water to a boil, reduce water until sugar turns lightly golden brown. Add red wine vinegar to dissolve, whisk in cream and then whip in cold butter.

Assembly: Over medium heat, grill double-cut pork chops to desired temperature (we recommend medium). Stack on top of herb roasted potatoes, and serve with sautéed apples and warm applesauce.  Drizzle savory caramel sauce around plate.

COOK & PREP TIME: 24 hours in brine plus 1 hour.



Cook Time: