You can't become the master (or mistress) of the grill without getting a lot of practice and thanks to Peter Kaminsky's tips and tricks of the trade, you now have plenty of knowledge to get started. He was even nice enough to share three of his best recipes, so now it's time for you to try his Double Cut Pork Chop With Malbec Marmalade.
Double Cut Pork Chop With Malbec Marmalade
"Pork chops are often a challenge to grill. They tend to dry out and toughen. Brining adds flavor and preserves moisture. I like this maple brine because the way I see it, if you are cooking over wood, then why not sweeten with something that comes from a tree (maple syrup). When you slowly grill a larger piece of meat, like these chops, you will get a golden crust, and succulent meat. Look for sustainably raised pork. It will have fuller flavor and a more succulent texture."
Ingredients:
For Maple Brine:
If you use an injection brining syringe:
- 1 1/2 cups water
- 1 tablespoons coarse salt
- 1 tablespoons maple syrup
- 1 cup ice cubes
If you immerse totally in brine:
- 3 quarts water
- 3/4 cup salt
- 1/2 cup maple syrup
- 2 trays of ice cubes
For the Pork Chops:
- 2 double cut rib chops
- Coarse salt
Directions:
To Brine the Chops:
Fill a pot with water (a small saucepan for the syringe method and a large pot for immersion brining). Add salt and maple syrup. Bring to a boil, occasionally stirring to dissolve ingredients. When they are fully dissolved, add ice cubes. The brine should be cool to the touch before adding to meat.
If using a syringe, inject the pork chop in a few places. They should puff up a bit. Don’t be alarmed if some of the brine shoots out of the pork chop. Place in a casserole dish. Add remaining brine to dish. Cover and refrigerate at least three hours before cooking
If immersing, place the pork chops in the brine. Cover and refrigerate overnight. Remove chops from brine and place on a rack to dry at least a half hour before grilling.
To Grill The Pork Chops
Prepare a medium hot fire. Arrange the coals so that you have a hotter and cooler area. On a clean oiled grill place the chops over medium heat (the hotter area). Grill for three minutes on the top, bottom, and sides. Move the chops to the cooler area of the grill .You should be able to hold your hand there for five or six seconds before it feels too hot.
Grill for about eight minutes on one side. Flip, trill for four minutes and check temp with instant read thermometer. You are looking to reach an internal temperature of about 125.
Remove from grill and let the meat rest for 10 minutes. The temperature should keep rising even when it is off the grill to about 135. To finish, place chops over high heat for a minute per side.
Place the chops on a cutting board. Slide the meat from the bones, divide the bones, place them back over the hottest part of the grill for two minutes until nicely browned. Serve slices and a bone to everyone, with Malbec Marmalade on the side and pair with Terrazas de los Andes Malbec.
Malbec Marmalade
"Don’t be afraid of making the tastes too strong. That is almost impossible. Remember, this sweet, sour, tannic, and herbaceous marmalade is not eaten by itself. Instead, it complements the rustic flavor of charcoal grilled meat. Works great with roast chicken too."
Ingredients:
- 3 large white onions finely sliced
- Pinch of salt
- 3/4 cup red wine vinegar
- 1 bottle Terrazas de los Andes Malbec
- 6 tablespoons maple syrup
- About a dozen fresh sage leaves
- Salt and pepper to taste
Directions:
Over high heat combine Malbec, onion, pinch of salt, vinegar, sage leaves, and maple syrup. Cook over medium high heat until reduced by half, lower heat and simmer until almost all liquid is absorbed. Balance flavor with salt and pepper.
