Maple & Coffee Brined Pork Chops with Grilled Apple Slices - Gen Taylor Video Recipe

Maple & Coffee Brined Pork Chops with Grilled Apple Slices Recipe

By: Genevieve Taylor

Maple & Coffee Brined Pork Chops with Grilled Apple Slices, Roasted Hassleback New Potatoes & Mustard Cream Sauce

Prep Time
15 Min
Cook Time
60 Min
Yield
4
Difficulty
Easy

Maple & Coffee Brined Pork Chops with Grilled Apple Slices Recipe

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Ingredients

Directions

Photos

Ingredients

For The Brined Pork:

2 tbsp.

Ground Coffee

4 tbsp.

Maple Syrup

4 tbsp.

Sea Salt

4 large

Pork Chops, bone in


For The Potatoes:

1 kg. (2¼ lb.)

New Potatoes

a few sprigs

Sage Leaves, finely chopped

3 tbsp.

Olive Oil

Salt & Freshly Ground Black Pepper


For The Mustard Cream Sauce:

150 ml (⅔ cup)

Double Cream

2 tsp.

Whole Grain Mustard

Directions

What To Do In The Kitchen:
*
You’ll need to brine the pork chops the day before you want to cook them

  1. Add the coffee to a cafetiere and pour over 400ml freshly boiled water. Leave for 2 minutes before plunging and then pour the coffee into a large jug to cool. Once cold, stir through the salt and maple syrup until dissolved.
  2. Place the chops in a food bag and pour in the coffee brine. Tie the bag, removing as much air as possible and give the bag a squish about to make sure the chops are completely submerged. Place in the fridge and leave to brine overnight or for up to 24 hours.
  3. When you are ready to cook, take each potato and lay it on a chopping board. Slice into the potatoes about three-quarters of the way through, about 2mm apart, taking care not to cut all the way through. Place into a bowl and drizzle over the olive oil. Season generously with salt and pepper and toss well to mix.

What To Do At The BBQ:

  1. Fire up all the burners on the barbecue and leave to get hot for a few minutes.
  2. Take 2 large sheets of foil and lay them in a cross shape. Tip the potatoes into the middle, in a single layer, cut side facing up and sprinkle over the sage. Seal up the foil tightly to form a parcel and lay with the cut potatoes facing down onto the grill bars. Close the lid and leave to cook for 30 minutes, then turn over and cook for another 30 minutes.
  3. Once the potatoes are cooked through, carefully open up the parcel and place them directly onto the hot grill bars, cut side down so they can get really lovely and crisp.

  4. Remove the chops from the bag and discard the brine. Drizzle a little oil over them and place onto the grill bars and cook for 6-7 minutes on each side.

  5. At the same time, lay the apple wedges onto the bars and cook for about 12 minutes, turning regularly.

  6. Once you’ve turned the chops over, add the cream and mustard to a small heatproof (no plastic handles) pan and set onto the grill over a low heat to warm through whilst everything finishes cooking.

  7. To serve, divide the crispy potatoes between warmed plates, add a pork chop and top with a couple of apple wedges. Drizzle over a little of the mustard cream and tuck in whilst piping hot.

Grill everything together - Gen Taylor Recipe Video

Grill everything together

Allow the fat on the porkchops to render slowly - Gen Taylor Recipe Video

Allow the fat on the pork chops to render slowly

Delicious Grill Marks - Gen Taylor Recipe Video

Delicious Grill Marks

Serve with potatoes, apples and cream sauce - Gen Taylor Recipe Video

Serve with potatoes, apples and cream sauce

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Grill everything together - Gen Taylor Recipe Video

Grill everything together

Allow the fat on the porkchops to render slowly - Gen Taylor Recipe Video

Allow the fat on the pork chops to render slowly

Delicious Grill Marks - Gen Taylor Recipe Video

Delicious Grill Marks

Serve with potatoes, apples and cream sauce - Gen Taylor Recipe Video

Serve with potatoes, apples and cream sauce