Cider Brine Pork Chops ~ Apple Fig Jam Recipe ~ Long Weekend BBQ Ideas ~ Cheoff Geoff

hey everyone chef Jeff here welcome tomy kitchenif you’re a new to the channel don’tforget the old subscribe button likeshare cetera I’ll also be posting therecipe in my fancy new website I’ll putthe link for the downloadable recipecard in my dialogue box when this isready to roll alright so if you want tothink like a chef you’ve got to findeasy and classical preparationtechniques to make cheap cuts of meattaste delicious and flavorful and moistand so forth so with that in mind I’vegot some super duper cheap boneless porkchops here and they cost me threedollars and fifty cents that they at thegrocery store and it’s not the mostexciting kind of meat but we’re gonnause some proper or classical preparationtechniques to make these things superflavorful so today I’m going to teachyou guys how to brine these pork chopsso usually a brine is with water buttoday you guys probably seen over thelast and allow that I like to use boozeand so instead above that we’re gonnahave some local cider in in here so welllet’s get started alright so we’re gonnastart doing the building our Bryan hereso what the Bryan is gonna do is lock inmoisture so we’ve got some some of thisbeautiful cider that I was talking aboutit’s about five percent alcohol reallyusing about two-thirds of a can and whatwe’re doing here is adding we’re gonnadissolve all of our liquids so this is alittle bit of a CV in here we got twotablespoons of brown sugar almost dosetwo sable spoons of salt 1 tbsp ofrefined sugar we’re just gonna get thisall working together here so as I wassaying what we’re trying to do with thisbrine is especially with cheaper cuts ofmeats that don’t have a whole lot of fatcontent like these pork chops forexample bacon when they’re cooked andthey will all of that all the moisturewill basically escape while it’s cookingso what we’re gonna do is thisit’s gonna help lock in some flavorit’ll help lock in a little bit ofmoisture and all those molecules thatbreak down that release all that liquidthat lick will be basically replaced bythis flavorful brine throughout thatcooking process so as this continues toSabri oh I got the in the ovens ready togo for my applet fig jam which I will gothrough shortly we’ve got some aromaticswe’re gonna throw in some fresh rosemarywe got a smash piece of garlic somepeppercorns and a bay leaf okay and lastbut not least just a little bit of maplesyrup two tablespoons in there that’smore than two tablespoons of it that’salright great so we’re gonna let thiscome to a boil and once it comes to aboil we’re gonna simmer it let it boilfor about simmer for about five minutesand we’re gonna pour over ice chill itand we’ll we’ll submerge our our porkchops in there I’m gonna give this thinga little tasteso whenever you’re building these kindof brides do you want to make sureyou’ve got a flavor profile that you’relooking for so what I’m trying to get inhere is that the sweetness from themaple syrup the acidity from the thecider and that aromatic flavor from allthe aromatics and you know the freshrosemary which is really starting tocome out now as as we start to get itboiling that’s gonna be really tasty allright perfectall right take a look at that brineeverything is it’s all come together nowall these all the liquids have beendissolved with sugars and so forthyou’ve got a really good aromatic smellcoming out of things you guys thelicorice coming from the star niceyou’ve got the garlic flavor you haveyour fresh rosemary plus you know theboozy flavor so this has been boilingfor about five minutes now I’m justgonna pour this over some ice and thiswill help cut all the salt flavor andit’ll cool things quickly and in aboutten minutes we’ll be ready to brine ourour super cheap pork chops but in themeantime that’s going to give us alittle bit of time toan apple fig roasted chutney and it’sthis is a really perfect classicalcomplement to go with pork chops youknow as as an apple and pork go togetherthese are this is just kind of anupmarket version of it so some real kindof simple ingredients we do or make amixture first of them will cuteverything together so still got somebooze left over here so we’re gonna pourin the rest of that that’s cider andthis will help coat everything we’regonna add just a little bit of thisabout a tablespoon of apple cidervinegargonna throw in the rest of this brownsugar about a tablespoon or so I got alittle spice blend of teaspoon ofcinnamon 1/2 a teaspoon of nutmegreaching over there a little bit of saltand just a touch of pepper just get thatrolling add a little bit more salt I’mgonna whip this baby all together andthis is just basically a coating for ourapples and figs so I’ve got my my ovenis set for 425 we’re gonna get all ouringredients come together we’re gonnaroast it off and and we’ll blend it inour in our food processor so I just gotone Apple really simple and we’re justgonna peel it all off and if you have alittle bit of skin left over no big dealI can to use Granny Smith green applesbut I couldn’t get any of this time sothis is an embrasure it’ll be a littlebit sweeter but if you can get GrannySmiths it’ll have that sweet that littletartness to compliment the the figs cutit right in half and cut our set theseinto quarters and basically just workalong the core cut the edge off therethere we goand this is almost like an apple piefilling that we’re gonna be building soit’s kind of like fancy-schmancyapplesauce and it’s a very veryversatile Jam so we can you know you canhave this with your toast it’s great onsandwiches with the cut sizes for thisbecause this only attending one we’rejust gonna roast off just gonna cut thema little thin but not crazy thin justgreat so we got some black fig missionour mission fake excuse mewe’re just gonna remove the these arefresh figs you can you can also usedried figs as well and we’re justcutting them in half like that and theylook so it looks so pretty once they’reonce you got the cross section in thereJim I quarter those there we go allright so the more I think about thisrecipe the more I think this is you knowfor us this is the may too for longweekend Victoria Day and you knowtheoretically the weather should be niceso this is perfect barbecue like a longweekend food and I think you just giveyourself a little bit of time you’regonna you’re gonna get yourself just adelicious barbecue long weekend reciperight here alright great so I’ve got a 8mission figs in here I’ve got all mymixture and I’m just gonna kind of mixit all together and we’re gonna throwthis baby in the other like I said 425for about 20 minutes on a parchmentlined baking sheet this look like a lotof liquid so what I might do is reservesome of it so I can I can use this toloosen up the the mixture as I’mblending it probably you’d want to makesure everything is kind of evenlydispersed on this so they’re not sittingon top of each other etc that’s a corewe’re gonna get rid of you perfect thatin the other we go okay so when you’rewhen you are brining something you’regonna make sure that you’re completelysubmerging your whatever it is thatyou’re using here I’m just gonna pourthis brine over and kind of keep out theperfect so you want to make sure they’retotally submerged and these will justyou cover them put them in the fridgefor 24 hours and over that time periodthey’re gonna the meat is gonna absorbthe flavor and it’s also the salt andeverything will help the moisture getlocked in and in 24 hours you’re gonnahave a really nice smelling ready tocooked up oh my god guys like I gottatell you it smells just amazing in herewe’ve got some really nicecaramelization that has happened overthis roasting process all thosearomatics that we put in here you gotsome cinnamon some nutmeg it’s reallystarting to come through and so whatI’ve got here is this has been in thewe’re about 25 minutes into the futureand what this has been roasted for aboutI don’t know 25 minutes like I said wedon’t want the apples to be completelylike mush we want to have they stillhave a little bit of firmness to andthat’s exactly what we want because youwant to have a bit of texture whenyou’re you’re building this Jam sobasically everything is gonna go in thethe food processor and the trick here isthat you don’t want to blend it to thepoint where it’s just a total smoothpaste we want to maintain the texture ofthat of the apples because you’re stillthink you’re gonna get that kind ofmushy flavor texture part of me from thefrom the face still got a little bit ofthat mixture left over so I’m going topour it just a touch in there to helploosen it up and we’re just gonna blendthis baby upperfect here we are so as you can seeit’s it still got some body you stillhave chunks of roasted apple in thereand it just looks super rustic and allthe all the seeds have really brokendown from the from the figs everythinglike that I’m just gonna go to taste andmake sure she’s she’s okaythat’s primo guys it’s this is gonna bea really nice complement to the to thepork chops this is gonna add a littlebit of sweetness you’re gonna get thattexture and crunch from the from theseeds in the in the figs and I’m reallyhappy how this turned out so we’ve got24 hours we got our pork chops briningin the fridge I’m gonna see you guystomorrowall right we’re 24 hours in the futurehere and welcome to my first voiceoverso like that’s really really excitingfor me and I’m a little bit scared to dothis properly all right so what I’mtrying to explain to everyone here is Ipatted dry the chops from all the brineand so forth I’ve just let them come toroom temperature I’ve got a little bitof steak spice I’ve got my grill set to450 degrees open it up and surprise I’vegot some Cajun grilled corn in thereso what I’m gonna do is I’m going tothrow them on the grill and the wholeidea with these chops is once they go onthe grill you don’t want to agitate themor anything like that as you can see I’myelling into the wind saying it’s reallyreally windy out there but all thatbeing said really the important thingwith with pork when you’re cooking it isyou don’t have to really worry abouttrig enosis anymore or anything likethatthe pork industry is so highly regulatedthat cleanliness of the facilities andall that stuff you’ve got nothing toworry aboutso if you’re cooking these thingscooking to 140 degrees that’s your primotemperature and you’re good to go manclassic May 2 for weekend it wasbeautiful yesterdayit’s just blustery cold today but youknow here we are all right so we’ve gotsome grilled corn here I’ve got it allcutbut I’ve got these pork chops choppedopen right sorry I just all ready to goor just you start building our plate andwhat I’m gonna do with these is just cutthem on a really nice angle and once youonce you cut into them you can reallysmell the aroma coming through rightaway of these up all the all the brineand everything like that all right I gotsome dirty hands so just bear with mehereso this corn we’re just gonna end upjust like so now we got our apple figjam that we made yesterday to put onebig quenelle to town right there in thecenter and cuz figs are prettywe’re gonna put down right there we’rejust gonna angle these guys out and asyou can see you got a little bit of pinkin these in these chopsand again like I was saying it’s totallyfine to have to have just a touch ofpink it’s gonna taste great all rightthere you have your friends so I madetwo for a long weekend we’ve got somecider brined pork chops we’ve got someroasted apple fig jam some grilled cornand you know what a little bit of cidertoo so from my kitchen to yours friendsBon Appetit