Berkwood Farms Pork Chop Recipe

Make the brine: in a large pot, combine 8 cups water, 1 cup kosher salt and 1 cup light brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat and add peppercorns, thyme sprigs and bay leaves. Cool to room temperature, then refrigerate until chilled.

Brine the chops: place the pork chops in a nonreactive container or large zip-top bag and pour the chilled brine over them so they are fully submerged. Refrigerate 2 to 4 hours (no more than 6 hours for double-cut chops).

After brining, remove chops from brine, rinse under cold water and pat dry very well with paper towels. Bring to near room temperature for 30 minutes before cooking; reserve on a rack.

Sweat aromatics

Heat 1 tablespoon neutral oil in a medium saucepan over medium heat. Add the chopped onion and sweat until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon bourbon, 2 tablespoons dark brown sugar, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon smoked paprika, 1 teaspoon black pepper and 1/2 teaspoon salt. Stir to combine.

Simmer the sauce gently, partially covered, for 12–15 minutes, stirring occasionally, until slightly reduced and glossy. Taste and adjust seasoning. If you prefer a smoother sauce, blitz with an immersion blender or regular blender and return to pan to keep warm. Keep a few tablespoons aside to brush during grilling; reserve about 1/2 cup for serving.

Prepare for coal-roasting: if using a charcoal grill or small smoker, light coals and let them ash over until medium-hot. If you have applewood chips, soak them 30 minutes and add to coals for apple smoke. Alternatively, this jam can be made on the stovetop with a hint of liquid smoke (1/4 tsp).

In a heavy cast-iron skillet or stainless pan, melt 2 tablespoons butter over medium heat. Add the diced apples and cook, stirring occasionally, until they begin to brown and break down, about 8–10 minutes.

Add 1/2 cup light brown sugar, 1/4 cup apple cider, 1 tablespoon lemon juice and 1 teaspoon grated ginger (if using). Stir to combine and let simmer gently until jammy, about 10–12 minutes. Season with 1/2 teaspoon coarse sea salt and black pepper to taste.

Finish with coal/wood smoke: place the pan on the grill grate off direct coals for 5–8 minutes with a few applewood chips/chunks on the coals to impart smoky, coal-roasted flavor. If using stovetop and liquid smoke, stir in 1/4 teaspoon liquid smoke now. Taste and adjust sweetness/acidity. Remove from heat and keep warm.

Preheat: prepare a two-zone fire on a charcoal grill (coals on one side for direct high heat, cooler side for indirect). Clean and oil the grate. If using a gas grill, preheat to high and allow for a cooler zone.

Sear the chops: brush each chop lightly with olive oil and season both sides with freshly ground black pepper (and a light sprinkle of coarse salt). Place chops over direct high heat and sear 3–4 minutes per side until a deep golden-brown crust forms. For very thick double-cut chops, sear 3 minutes per side and then move to indirect heat to finish cooking.

Finish over indirect heat: move chops to the cooler side of the grill, close the lid, and cook until internal temperature reaches 135°F (57°C) for medium-rare to medium; for medium-well target 145°F. This typically takes 6–12 minutes depending on thickness. During the last 3–4 minutes, brush chops generously with the bourbon BBQ sauce and close lid to set the glaze. If desired, add a small knob of butter on each chop for finishing.

Rest: remove chops from grill and transfer to a cutting board. Tent loosely with foil and rest 5–8 minutes (temperature will rise a few degrees).

Plate: spoon a generous dollop (about 2–3 tablespoons) of the coal-roasted apple jam onto each plate and set the chop atop or alongside. Brush a little extra bourbon BBQ sauce over the chops and garnish with fresh thyme sprigs and a light sprinkle of coarse salt. Serve immediately.