I was given this cookbook, The Vineyard Kitchen, as a goodbye gift from my friends in New Mexico and I can honestly say it has become one of my favorites! I love all the recipes I have made from it. They are easy to follow with fresh ingredients! I can't wait to share more! For now, here's the recipe for the Apricot Glazed Pork Chops...
What you need:
4 large garlic cloves
2 TBsp peeled, thinly sliced fresh ginger
1/2 cup kosher salt
1/4 cup sugar
1/2 cup chile flakes
1 bay leaf, fresh or dried
8 double-cut pork chops, 1 1/2 inches think
2 lbs very ripe apricots
1 cup brown sugar
3 Tbsp white wine vinegar
1/4 tsp chile flakes
2 TBsp mined ginger
2 tsp mined garlic
2 tsp salt
How to make it:
Prepare the brine.
Peel and slice the garlic cloves in half.
Place all ingredients in a medium pot with 5 cups of water.
Bring to a boil, turn the heat down, and simmer for 5 minutes.
Cool completely before using.
Place the pork chops in the cold brine and let them marinate overnight in the refrigerator.
Prepare the Apricot Glaze.
Wash, halve, and pit the apricots.
Combine all the glaze ingredients with 2 cups of water in a pot and bring to boil.
Reduce heat and simmer for 40 minutes or so until it has thickened.
Cool and puree in a blender or food processor fitted with the steel blade.
(The glaze can be made up to 4 days in advance and stored in the refrigerator)
Preheat the grill or the broiler.
Remove the chops from the refrigerator, drain well, and pat dry before grilling.
Discard the brine.
Brush the chops lightly with olive oil.
No additional seasoning is necessary.
Grill or broil for 10 minutes on one side and turn over and brush with the glaze.
Grill or broil the second side for 10 minutes, turn over and brush with the glaze.
Cook an additional 1 to 2 minutes on each side to lightly caramelize to glaze.
To test for doneness, let the chop rest for 5 minutes, then cut into the meat at the bone, the meat should be rosy pink and opaque.
If it looks rare, continue to cook for 4 or 5 minutes more.
Serve them with some pasta salad and broccoli then ENJOY!