Cranberry Cider Glazed Pork Chops | Chef Eric Recipe
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- Опубліковано 16 жов 2020
- Pork Chops are hands down one of my favorite cuts. I can remember growing up going to cookouts and being excited to see pork chops on the picnic table but at times it was like playing pork chop roulette. Far too often this cut is over cooked and dried out. This method is a sure-fire way to serve up a meaty, juicy, tender and succulent chop every time and the cranberry cider glaze is a great seasonal touch as we approach the holidays!
Happy Grilling
Chef E
“The Ultimate Pork Chop”
1 Each Cheshire Pork, 8 bone French Cut Pork Loin buypork.com/pork/french-cut-p...
5 Tablespoons Lanes Bbq Seasoning, Spellbound
lanesbbq.com/collections/rubs...
1/4 Bunch Parsley, chopped for garnish
Cranberry Cider Glaze
1 Each Cranberry cider, Flat Rock Cider Co.
www.flatrockcidercompany.com/#...
½ Cup Balsamic Vinegar
¾ Cup Agave Nectar or honey
2 Each Garlic cloves, large rough chop
1 teaspoon Thyme, fresh leaves
2 Tablespoons Butter, Unsalted
Glaze Method:
1. In a small sauce pot or cast-iron skillet, combine all except the butter.
2. Bring to a boil then simmer until the liquid is reduced by 3/4. Mount in the butter and gently reduce for another minute.
Pork Chop Method:
1. Pile all of your coals to one side of your grill. This will be for a beginning direct sear.
2. Have one grill grate positioned in the lowest setting of the divide and conquer system so the grate is closest to the fire. On the other side, install a deflector shield, above it, place the grill grate in the highest section of the divide and conquer system.
3. Using a sharp knife, score the fat cap of your 8 bone French Cut Pork Loin
4. Blister Sear all sides then “Dry baste” with another layer of seasoning.
5. Transfer Seared and seasoned pork loin to the indirect side, close the dome and shut both the draft door and knotrol tower, depriving the grill of oxygen. (Note: before opening the grill, open both the draft door and kontrol tower fully, allow to breath for 1 minute and burp the grill when opening as to avoid a back draft)
6. Allow the residual heat of the grill to roast the pork loin. The grill will settle out around 350F, roast for 45 minutes.
7. This should get you close to an internal temperature of 130F.
8. Continue to roast for another 20 minutes until you reach an internal temp of 140 and allow to rest.
9. While the roast is finishing, make the Cranberry Reduction Glaze
10. Slice the pork into single or double chops.
11. Dip the chops into the glaze and sear 1 last time to set the glaze.
12. Transfer to your presentation plate and garnish with chopped parsley.
Enjoy!
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You’re an animal!!! It makes me happy knowing that someone else’s brain works like mine!! Kamado for life!!
Things get tasty when Chef Eric gives us the butter. I could smell that in Greensboro!
Ha, not too far away. Yes!!!! Butter is a gift🏆
I am loving it! Mouth watering video this one.! Keep them coming!
Did i enjoyed it? I loved it! Loved your improv, ideas, recipe! I think your buddy camera man has the best job in the world haha
All about the process!
100%
Looks amazing
The "Ultimate Pork Chop" looks flippin awesome ! Well done Chef !!!
Lolly pop? Don't mix candy with food. Lol. That meat looks absolutely delicious!
Great looking pork chop. 👊🏻🍺
👏amazing!
That looks so amazing
That's a true chef. Just feeling the cook and adding so much deliciousness....bravo!
Great video love your content!
Made this for Thanksgiving today, and it was phenomenal!!! Who needs turkey when you have pork?!?
Keep ‘em coming Chef!
Making this tomorrow. Thank you for the inspiration and direction!
Super fun method 🏆🔥🏆
Wow! Incredible! Love the energy!
Cheers Dave, thanks for watching and taking the time to comment. Happy grilling 🤙🏽
Oh ... my... god!!! My mouth is watering ! I can’t wait to make these. New Kamado classic arriving any day.
Going to invest in a classic II this spring. Definitely trying this recipe. Incredible 👍
DUDE! I may not be a chef, but I can totally relate to the love of food and cooking for family and friends and how that creativity just takes over! Having a KJ makes it so fun and easy due to its versatility. Keep up the good work Chef - this recipe is a winner and an inspiration!
Cheers Joel. No chef credentials needed to make delicious memories🤙🏽
Let me known if you want to trade some recipes.
Eric
You know, Joel, that sums it up perfectly!
This deserves all the views! Mouth watering!
Cheers Ron. Love that method of roast the loin, cut the chop🏆
Gotta put some trust in a cook that is excited about what they're making. Im going to try this out using the whole cranberry method.
Aw cool. Keep me posted on this.... Could be the next big holliday dish🔥🏆🔥
Best Pork Chop KJ cook on UA-cam. 🇦🇺👍🏻
I’m so making this !! Delicious.
Awesome, keep us posted Geoff🤙🏽
Headed to the store this minute to join the action on this one. Great video, super inspired. Love the energy. Happy grilling!
Cheers Brad. Keep us posted, thisnis a fun one for sure 🏆🔥🏆
Outstanding. I’ve got a 10 bone loin from Chesire in the freezer and a bottle of Spellbound in the cabinet!
Great combo. Keep us posted Jason🤙🏽
My Big Joe III was delivered last week. Love it! I am definitely going to try this recipe very soon! Thank you for sharing!!
Awesome Bob, keep us posted 🤙🏽
Looked like a fun cook, just awesome.
Ron, this was a fun cook. They tend to get away from me if i let them. Also super fun to eat and share with the neighbors 🤙🏽
“Look at the size of this butter!” Love that he leaves it all on the grill. He couldn’t even speak afterwards lol. Religious experience!
That's full contact back yard cooking 🏆🔥🏆
you can tell a pro when they have # butters sitting around
You're a true expert, I'm not ready for a complicated recipe like that one yet, but definitely enjoyed the expertise
Yes brother, you are ready.
Season, sear, roast lid down indirect till 140.
Rest
Slice
Any glaze
Sear the newly cut face.
You got this🤙🏽
Such a fun method.
Blast sear
Dry Baste
Roast
Slice
Glaze sear🔥🔥🔥
Doing this tomorrow
You are definitely a next-level Grill Master. Bad part is I am reluctant to fire up my Joe Jr. for fear of not getting the same results. One thing I’ve noticed though is all of the Kamado Joe chefs use the absolute best meat. I’ll bet that the bone-in pork roast that you used here had to cost over a $100. First thing, that kind of that prime level meat isn’t available in my meat department. So, I’m behind the power curve right from the get-go. But great video. You are the best.
You Are The Mann Eric my Favorit Chef
Cheers Norbert! Wait till you see next Saturdays video. Go ahead and smoke a pork butt and get ready to elevate the game🔥🏆🔥
Good fucking gracious chef. Next level again but simple enough for me to recreate. I'm definitely trying this ASAP. I never did a bone in roast but this is a great video to follow.
Chef Eric, I was cheering as kept adding more flavor and creativity to this cook. Loved you sharing your thought process. And lastly, gorgeous looking chops. What would you drink with that?
Awesome, it just kept getting better. The Cranberry Cider would be great
This is why my weekend cooking always takes an hour longer.
Ha, absolutely 🔥🏆😉
priceless
Cheers Gil! Just a fantastic method 🏆🔥🏆
Holy f**ck!!! I don't have any words for this tucker... One of mine favorite meat cut, one of mine favorite grill and of course one of mine favorite Chef....Definitely will try it and soon!! Cheers for sharing Eric!
Ha🤣 This method is outrageous 🍻
Yep Eric, you can't be wrong ;)))!!! Have a good 1 mate!!
Good morning
Good morning 🌄
Hey chef, I have a couple of Joes but I need a Joe JR can you get your hands on any ? Ill even take used..You lead the pack
Gil, any luck finding that Jr.?
@@ChefEricGephart Hey Chef yes I ordered it from BBQ Guys and it will be delivered Monday, Thanks for your concern
What size kamado is this?
Is it juicy? I didn't see any juice.
I've come to the conclusion that a lot of these cooks are over-rubbed. There's no need for that much seasoning, unless you don't want to taste the meat. The end result looks fantastic though.
That piece of meat probably cost $350.
That looks amazing.... :)