Apple Brined Duroc Pork Chops with Sweet Whisky & Grain Mustard Sauce
Print RecipeServings: 4 servings
Enjoy the grilled pork chops with the Sweet Whisky and Grain Mustard Sauce with some roasted carrots and parsnips and a light salad.
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Apple Brine Ingredients
- 2 cups Apple Juice
- 1 ½ cups Cold Water
- ½ cup Whisky (I used Pendleton Whisky a Canadian style whisky made in Pendleton, OR)
- ⅓ cup Brown Sugar
- ⅓ cup cup Kosher Salt
- 2 tsp Black Peppercorns
- 4 ea Duroc Pork Chops (cut approx 1" thick)
Sweet Whisky and Grain Mustard Sauce
- 1 tbsp Vegetable Oil
- ½ cup Yellow Onion 1/4u0022 diced
- 3 ea Cloves of Garlic minced
- 2 tbsp Grain Mustard
- ¾ cup Whisky (I used Pendleton Whisky a Canadian style whisky made in Pendleton, OR)
- 2 tbsp Brown Sugar
- 2 cups Chicken Broth
- 3 tbsp Cold Butter cut into pats
- Flour to dredge the butter
- Season to taste with Kosher Salt and Black Pepper
Instructions
Assembling the Apple Brine
- In a bowl, combine the brown sugar and Kosher salt with the water and apple juice.
- Whisk the ingredients until the sugar and salt have dissolved.
- Add the whisky and black peppercorns and mix to combine.
- Use a container that will allow the pork chops to be submerged in the brine. Place the pork chops in the container and cover with the brine.
- Refrigerate the pork chops in the brine for 6 hours.
Grilling the Pork
- Preheat your grill. (Charcoal, gas grill or pellet smoker)
- Remove the pork from brine and pat dry with paper towels. Let sit at room temperature while your grill preheats, 1/2 hour to 1 hour.
- Season the pork chops with salt and pepper to taste.
- Grill the pork chops to an internal temperature of 135°.
- Remove the pork and let rest while making the sauce. The pork chops will up temp about 5-10° while resting.
Making the Sweet Whisky and Grain Mustard Sauce
- In a saute pan over medium high heat, saute the onions in vegetable oil.
- Saute the onions until they begin to get some color and look translucent.
- Add the garlic and saute for a minute.
- Add the grain mustard, mix to combine with onions and garlic.
- Saute the grain mustard in the pan over medium low heat for a minute or two. This toasts the mustard and brings out the flavor of the mustard.
- Add the whisky and reduce by half. Increase the heat to high to reduce.
- Once the whisky has reduced by half, add the chicken broth and reduce by half. Keeping the heat on high.
- While reducing the chicken broth, add the brown sugar. As the sauce reduces the sugar will bring out the caramelized notes of the sauce.
- While the sauce is reducing cut 2-3 tablespoons of cold butter and let them sit at room temperature on a plate.
- Once the sauce has reduced by half, dredge the butter in some flour. Patting the butter into the flour so the flour will stick to the butter.
- Reduce the heat to low and add the floured butter pats to the sauce. Swirl the butter to incorporate and as the butter begins to incorporate, increase the heat to a medium to allow the sauce to thicken.
- Adjust the seasoning of the sauce with salt and pepper to taste. Serve over the Apple Brined Duroc Pork Chop. ENJOY!