KANSAS CITY, MO — If you haven’t made your reservations for Restaurant Week, what are you waiting for? There are only a few days left, and with that, OP 1906 Bar and Grille stops by the KCL Kitchen with a delicious dish. Chef de Cuisine Trevor Bolerjack joins us with a recipe for Berkshire Pork Chop with cider jus.
Berkshire Pork Chop with cider jus
Recipe:
Pork chops:
3 pork chops, bone in or bone out
1/4 c. salt
1/8 c. sugar
1 bay leaf
1 tbsp. black peppercorns
1 lemon
3 c. apple cider
1 c. water
Combine all ingredients in a saucepot, reserving pork chops, and cook over medium heat until salt and sugar are dissolved.
Strain and cool.
Once cooled pour over pork chops and marinate for 4 hours.
After marinating, remove pork chops from brine.
Apple Cider jus:
1/4 c. white onion, roughly chopped
1 garlic clove, smashed
1 whole clove
1 cinnamon stick
2 c. apple cider
1 c. chicken stock
In a small sauce pot melt butter and sweat onion and garlic for 3 minutes until soft.
Add remaining ingredients and bring to a boil, reduce by half and hold warm
Plating:
Preheat oven to 425 degrees.
Heat a sauté pan over high heat, add oil then sear the pork chop on one side for 4 minutes.
Flip the pork chop and place in an oven at 425 degrees for 15 minutes. Internal temp of 125-130 for medium.
Once cooked, top the pork chop with the apple cider jus.