My new recipe for Grilled Pork Chops with Cane Vinegar Gastrique includes the use of a Coffee Brine with Herb Salt. The brine makes the pork chops super-tender and super-juicy.
The Cane Vinegar Gastrique is an adaptation of a recipe Ample Bites saw in Lousiana Cookin’ magazine. The Cane Vinegar Gastrique adds a complex sweet, acidic note to the dish. When making the gastrique take care to do the reduction just prior to serving and be careful not to reduce the liquid to far or you will end up with a very tasty caramel.
Quarter the nectarines and soak them in the Pickled Red Onions for about 30 minutes before grilling them.
Grilled Pork Chops with Cane Vinegar Gastrique
(Mark Kelly, 2014)
4 cups black coffee
1/2 cup Herb Salt (see previous Ample Bites post)
4 sprigs fresh thyme
4 bone-in pork chops
Extra-virgin olive oil
Freshly ground black pepper
1 cup cane vinegar (such as Steen’s)
1/2 cup honey
1/2 cup agave nectar
2 grilled nectarines, coarsely chopped, for garnish
Pickled Red Onions, for garnish (see previous Ample Bites post)
24 hours before grilling prepare the brine by combining the coffee, Herb Salt and thyme in a gallon zip-top plastic bag. If the coffee is still hot add ice and allow the brine to return to room temperature. Add the pork chops to the brine and refrigerate. Remove the pork chops from the brine about 1 hour before grilling. Rinse the pork chops under cold water and pat dry. Just before grilling, brush the pork chops on both sides with olive oil and season one side with black pepper.
Heat grill to medium-high for direct cooking. Grill the nectarines, cut side down, until grill marks appear. Set aside and allow to cool before chopping.
In a sauce pan over medium heat combine the cane vinegar, honey, and agave. Reduce gastrique, stirring constantly until reduced by half. Let stand to cool.
Grill the pork chops, peppered side up, for 3 to 4 minutes per side.
To serve, plate one pork chop with a topping of grilled nectarines and Pickled Red Onions and drizzle with the Cane Vinegar Gastrique.