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Double Bone Pork Chops with Brown Butter Peanut Vinaigrette

Tuffy Stone

Servings

2 to 4

Prep Time

20 minutes

Cook Time

30 minutes

Calories

4524

Cuisine

BBQ

Category

Grilled & BBQ

Kurobuta Double Bone Pork Chops get the pitmaster treatment from Tuffy Stone. A long soak in apple cider brine with coriander, fennel and bay seasons the chops through to the bone, then two zone grilling builds a deep char while the Kurobuta marbling does the rest. The finish is a warm brown butter peanut vinaigrette, nutty and tangy with a low hum of chipotle heat. A showpiece plate for two that eats like an occasion.

Double Bone Pork Chops with Brown Butter Peanut Vinaigrette

Ingredients

  • 2 Kurobuta Double Bone Pork Chops

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  • 2 ½ quarts apple juice

  • ¾ cup kosher salt

  • ⅔ cup light brown sugar

  • ¼ cup coriander seeds

  • 4 small bay leaves

  • 2 tablespoons whole black peppercorns

  • 2 tablespoons fennel seeds

  • ½ teaspoon crushed red pepper flakes

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  • ⅓ cup apple cider vinegar

  • 1 tablespoon honey

  • 1 tablespoon salt

  • 1 teaspoon chipotle powder

  • 1 teaspoon granulated garlic

  • 1 cup unsalted butter

  • ½ cup chopped roasted peanuts

Directions

  1. In a 3-quart, lidded container, combine all the ingredients for the Apple Brine and stir until the salt and sugar are dissolved. Cover and refrigerate 24 to 48 hours before using.

  2. When ready to use, pour the cold brine through the strainer and cover the pork chops in a large mixing bowl or food safe plastic container. Soak the pork chops for 2 hours in the brine. Remove the pork chops from the brine and pat dry with paper towels. Place the pork chops on a large plate or platter and refrigerate, until ready to cook.

  3. When ready to grill the Double Bone Pork Chops, season on all sides with a liberal coat of Tuffy Stone Everything seasoning. Can substitute with your favorite seasoning, or salt and pepper. Let the seasoning sit on the pork chops for 20 minutes before grilling. Set up your grill for 2 zone cooking, with a hot side and cool side. Cook the pork chops directly over the coals on each side for about 5 minutes and char nicely on each side. Once both sides have a nice char, move the chops to the cool side and cook until the pork chops reach an internal temperature of about 138 to 140°F. Remove from the grill and place on a cooling rack. Allow to rest for 5 to 10 minutes before slicing. Serve with the Brown Butter Peanut Vinaigrette.

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  1. In a medium bowl, whisk together the vinegar, honey, salt, chipotle powder, cayenne pepper, and granulated garlic until well combined.

  2. In a small sauté pan over medium-low heat, melt the butter and cook 4 to 6 minutes, stirring often, until the milk solids are nutty and brown.

  3. Add the brown butter in a slow stream to the vinegar mixture, whisking constantly to incorporate thoroughly. Fold in the chopped peanuts. Keep vinaigrette warm until ready to use.