Grilled Brined Pork Chops, Roasted Vegetables, Balsamic Buerre Blanc. Bust out the grill and make some moist and juicy pork chops. The Balsamic Buerre Blanc sauce is also awesome for fish, vegetable, and chicken. The roasted vegetables also work as a great vegetarian stuffing for roasted stuffed peppers.
12 each- Corn on the Cob
Enough to Coat- Salt & Pepper Mix
Enough to Coat- Corn Oil
Enough to Coat- Red Pepper Flakes
¼ cup- Corn Oil
3 each- Spanish Onion
2 Tblsp- Garlic (sliced)
2 Tblsp- Kosher Salt
12 each- Poblano Peppers (roasted, peeled, sliced)
1 cup- Red Peppers (roasted, peeled, sliced)
1.Rub the corn with salt & pepper mix, corn oil, and red pepper flakes.
2.Grill the corn for nice caramel color, remove from grill.
3.Allow to cool, cut all corn from the cob and set aside, reserve the cob for corn stock (recipe attached)
4.Using a large Rondo, bring corn oil to smoke point.
5.Sauté the onions and garlic until translucent.
6.Season with salt and add roasted peppers.
7.Sauté for 3 minutes, and remove from heat.
8.Store in plastic containers
Balsamic Buerre Blanc
1 Quart- Balsamic Vinegar
2 Sprigs- Rosemary (whole, do not chop)
1 Tblsp- Garlic (sliced)
2 Lbs- Butter (unsalted, cut into cubes)
1 cups- Heavy Cream
1 whole- Shallot (small)
1.Lightly sauté the shallot until soft in a sauce pot.
2.Add Vinegar, Rosemary, and Garlic to and bring to a boil.
3.Lower heat to medium/low heat.
4.Allow 75% reduction.
5.Once reduced, strain through a chinois (fine mesh strainer)
6.Return to the low heat and slowly add cubes of butter while whisking.
7.Once butter is melted, slowly add the Heavy Cream while whisking.
8.Remove from heat, and cool quickly (ice bath, ice wand, chill blaster)
Pork Chop Brine
1 ½ cup- Kosher Salt
1 ½ cup- Sugar (granulated)
3 cups- Boiling water
3 Gallon- Cold Water
2 Tblsp- Black Pepper
2 cups- Maple Syrup
2 Qts- Ice
1.Bring 3 cup of water to a boil.
2.Add the Kosher salt, sugar, and black pepper.
3.Boil until the salt and sugar have dissolved and add maple syrup.
4.Remove from heat and add to the ice.
5.Once chilled, add the cold water.
6.Allow time for Brine to cool.
7.Soak pork chops in Brine for 8-10 hours ONLY!
8.Remove from brine and let drip dry.