At least 4 hours, or preferably overnight, generously season Pork Chops with Dry Brine. Place uncovered on a wire rack in the refrigerator.
Prepare the Glaze: In a saucepan, combine Apple Cider, Calvados, and diced Apple. Bring to a simmer over medium heat and reduce until syrupy, about 20-25 minutes. Whisk in Butter and Apple Cider Vinegar. Stir in Thyme Leaves and set aside.
Heat Duck Fat in a heavy-bottomed skillet over medium-high heat. Remove Pork Chops from refrigerator and pat dry. Sear for 4-5 minutes per side, until deeply browned and a crust forms.
Reduce heat to medium-low. Pour Glaze over Pork Chops, basting frequently for 5-7 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Let rest for 5 minutes before serving. Garnish with additional Thyme Leaves.
Ingredients
2
22Heritage Pork Chops-1.5 inch thick, bone-in
1 tsp5 mLKosher Salt
1/2 tsp2.5 mLFreshly Ground Black Pepper
1 cup240 mLFresh Apple Cider
1/4 cup60 mLCalvados Brandy
11Honeycrisp Apple-finely diced
1 tbsp15 mLButter
1 tbsp15 mLApple Cider Vinegar
1 tsp5 mLFresh Thyme Leaves
2 tbsp30 mLDuck Fat
Equipment
Heavy-Bottomed Skillet
Saucepan
Wire Rack
Instructions
At least 4 hours, or preferably overnight, generously season Pork Chops with Dry Brine. Place uncovered on a wire rack in the refrigerator.
Prepare the Glaze: In a saucepan, combine Apple Cider, Calvados, and diced Apple. Bring to a simmer over medium heat and reduce until syrupy, about 20-25 minutes. Whisk in Butter and Apple Cider Vinegar. Stir in Thyme Leaves and set aside.
Heat Duck Fat in a heavy-bottomed skillet over medium-high heat. Remove Pork Chops from refrigerator and pat dry. Sear for 4-5 minutes per side, until deeply browned and a crust forms.
Reduce heat to medium-low. Pour Glaze over Pork Chops, basting frequently for 5-7 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Let rest for 5 minutes before serving. Garnish with additional Thyme Leaves.
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