Smoked center-cut pork chops with roasted clove applesauce from Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some) (page 206) by John Currence

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Accompaniments: Lardo-sautéed green beans

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Notes about this recipe

  • DKennedy on August 19, 2015

    Roasted Clove Applesauce: Using 4 apples from our tree, I followed the recipe except I only used 1/4 cup of Bourbon (Rebel Yell) and added 1 additional Tablespoon of brown sugar. I also added a touch of cinnamon and a snip of vanilla bean. The apple sauce is tart with a sweet finish and goes very nicely with the pork chops. Will serve it chunky. Note that I added a lot of water to allow the sauce to finish off on the stove so as to burn off the bourbon as the water evaporates. Next time I will cut back the bourbon to 1 Tablespoon and 1 Tablespoon Vanilla Vodka.

  • DKennedy on August 16, 2015

    Making this recipe tonight in homage to a dinner we had recently at Salt's Cure. I modified the brine by using only 2 oz of Hot Sauce instead of the 8 oz. recommended. I brined for 24 hours, then rinsed the meat once last night and once today, drying in between each rinse. The meat rested in the fridge wrapped in paper towels to dry further, mimicking dry aged meat. Instead of smoking, grill using 1 T. garlic oil and 1 T. bacon grease, over high heat in a cast iron skillet for a few minutes just to sear the outside. Put all 4 chops on their bone (facing up/tall) in skillet into 400 degree oven for 14 minutes, turning once (so facing down). Serve with a pan juice of shallots sautéed in butter, a little chicken fat and juices from last night's roasted chicken on top of roasted apple sauce. Does not need further seasoning. Next time cut back hot sauce to 2 T. at most.

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