Back in the early summer, I was on a grilling kick. I think it's a seasonal thing for me. I wanted a grilled pork chop, but it's easy to go wrong on the grill. Sometimes it's hard to judge how hot to get the grill, how long to let the meat cook, and if you've hit it right or ruined it.
The first time I made this, I tried two layers of bacon and basting the chops with apple juice. So it was OK. Just OK. As you know, for me just OK is never good enough.
So back to the kitchen and lots of brainstorming and testing. I figured brining was the next logical step. I wanted a warm apple topping. Then, this came together. It was really good. I think I just had to wait for the right seasonal ingredients to make it really work.
The meal itself consists of a bed of Barley Pilaf, then the grilled pork chop. Top it with some warm Cranberry Apple Chutney, and a slice of Acorn Squash on the side. We also had French bread and butter because it's not really a good dinner unless there is bread.
1 cup apple juice
1 cup water
2 Tablespoons kosher salt
4 boneless pork loin steaks, each about 1 1/2 inches thick, roughly 2 lbs. total weight
4 slices applewood-smoked bacon
1. Combine the apple juice,water and salt in a plastic bag or food storage container big enough to hold the pork. Stir until the salt has dissolved. Add the pork. Make sure the chops are submerged in the brine. Refrigerate about 2-4 hours. Don't let this go too long or the pork will get way too salty.