ATRIUM’S AUTUMN CHOPS
John Griffin | Executive Chef, Embassy Suites by Hilton Charlotte-Concord
INGREDIENTS •
2, 10 oz bone in pork chops
•
Brine: •
8 oz sweet tea
• • • • • •
1 each cinnamon stick 1 oz pickling spice
½ orange with rind
1 oz kosher salt
.5 oz cracked black pepper
4 oz ice cubes
1. Warm all ingredients except ice in a small saucepan.
2. Add ice to cool down and pour over pork chops and marinate 4 hours or overnight.
3. Pork chops can be pan seared and finished in the oven or grilled.
4. Can be served with roasted Brussel sprouts with a balsamic glaze and cauliflower mashed.
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