Whiskey Glazed Pork Chops with Grits and Homemade Applesauce Recipe

Dining Room
About: According to Chef Christopher Tunnel, “the first step to a great pork chop is a great brine. Similar to a marinade, brine is used to tenderize and season your meat.” This recipe brines thick, center cut chops in a star anise and cinnamon brine for 24 hours, then quickly cooks the chops over high heat. Served with a bourbon glaze, grits, and applesauce, it is quintessential American comfort food.

Recipe Info

Restaurant: Ketchup | Los Angeles

Servings: 6
Prep Time: 11 hour(s) 59 minutes
Cuisine: American
Meal Type: Dinner
Main Ingredient: pork
Dish Type: Main Course
Cooking Method: Roast
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No


Pork Chops

Toss cinnamon sticks, star anise, and black pepper in the oven at 350 for 5 minutes, or until fragrant. Combine spices with sugar, salt, garlic, and water in a stainless steel sauce pot and bring to a boil. As soon as brine begins to boil, remove it from heat. Pour brine over 2-gallon container filled halfway with ice, allowing for a faster cooling process. Add the pork chops, cover, and refrigerate for 24 hours.

Remove the pork from the brine. Season chops with fresh ground black pepper. Heat a cast iron skillet over medium heat. Add vegetable oil to pan and sear for 3 minutes on each side. After the chops are seared, place in a 350-degree oven for 3 minutes on each side.

Glaze each pork chop with bourbon glaze. Place each chop on a plate with side dishes of grits and apple sauce. Enjoy!

Apple sauce

Combine all ingredients and cook over medium-high heat for 8 to 10 minutes. Pulse in a food processor until desired consistency is reached.

Cheddar Grits

In small pan, bring water to boil. Once water begins to boil, take it off the flame and add grits, milk, and cheddar cheese. Stir well and add salt to taste.

Bourbon Glaze

In a medium-sized bowl, stirr bourbon and maple syrup to combine.

Prep Time Note:

includes 24 hours brining time


9 each star anise pods 2 Tbsp. Woodfire reserve bourbon 2 C. water 6 each Pink Lady apples 1 C. Quaker Grits 1/2 C. water 1/2 C. dark amber pure maple syrup 5 each cinnamon sticks 2 C. whole milk to taste whole back peppercorns 1/8 C. sugar 3/4 C. cheddar cheese 1 C. dark brown sugar 1 pinch kosher salt 3/4 C. kosher salt 1 tsp. kosher salt 15 each crushed garlic cloves 3 C. hot water 2 Tbsp. vegetable oil 6 each Frenched double thick cut pork chops

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