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Grilled Double-Cut Pork Chops with Maple-Pecan Butter


We recently introduced our latest collaboration project with celebrity chef David Rose, the Limited Edition Chef's Apron - David Rose Edition. 

It features an integrated heat shielding membrane for managing live-fire convection. Made from the lightest CORE CONSTRUCTION™ Technology created to date, reinforced with a durable water & stain repellent coating, and thoughtfully designed with tong loops, thermometer quiver, and hand/technology pockets. This completely new take on the classic bbq apron will forever change your view of outdoor cooking. 

Chef's Apron

Recipe courtesy of "EGGin': David Rose Cooks on the Big Green Egg"

GRILLED Double-cut pork chops with maple-pecan butter

Makes 2 servings

Pork truly is nature's "meat candy"! The natural sweetness found in pork is so provocative and seductive, a quality double-cut pork chop is a prime example. The sweetness and tenderness are amplified by the brine of fresh herbs and aromatics. Then these are chargrilled on the EGG and finished with a sweet and nutty maple-pecan butter. Mmmm... I'll have two, please! 

INGREDIENTS

  • 2 bone-in double-cut, thick-cut pork chops (about 1½ inches thick)

Brine

  • 3 cups water
  • ½ cup granulated sugar
  • 2 tablespoons kosher salt
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 teaspoon green peppercorns

MAPLE pecan butter

  • 12 teaspoons unsalted butter, at room temperature
  • 4 tablespoons pure maple syrup
  • 1 teaspoon minced fresh chives
  • ¼ cup finely chopped salted and roasted pecans
  • Kosher salt and black pepper

Place the pork chops in a large resealable plastic bag. To make the brine, place a medium-sized sauce pot on the stovetop. Add all of the ingredients and bring to a boil. Remove the pot from the stovetop and cool the brine to room temperature. Once the brine has cooled, pour it over the chops. Close the bag tightly and let the pork chops brine overnight in the refrigerator. 

Remove the pork chops from the brine and pat them dry on both sides with paper towel. Allow them to come to room temperature for 20 to 30 minutes.

Meanwhile, to make the butter, combine all of the ingredients in a medium bowl. Using an electric mixer, whip the ingredients together and season to taste with salt and pepper.

Set aside.

Prepare the EGG (or bbq) to cook direct at 425ºF. On the EGG cooking grid, grill the pork chops on one side for 5 to 6 minutes, until a nicely seared and brown crust forms. Flip and cook on the other side, for another 5 to 6 minutes, until an internal temperature of 140ºF is reached for medium doneness. Cook for a few minutes longer for well done. Remove the pork chops from the EGG and allow them to rest on a wire rack-lined sheet pan for 7 to 8 minutes. The resting allows the juices to redistribute and continue carryover cooking to a perfect 145ºF medium doneness. Serve with the butter.


Make sure to tag us @voormi and @chefdavidrose in all of your grilling pictures and videos on Instagram. 

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