Thick cuts of meat can be tricky to grill. A great sear is important, but when there is almost two inches of meat to cook, searing alone is not the recipe for a perfect meal. Although a reverse sear using a mix of indirect and direct heat works great, an even easier route is to plank. In fact, not only is planking straightforward, it allows for additional flavors, which is why these pork chops have more to offer than just a simple rub.
Planked Pork Chops with Apple, Sage & Cider Reduction
Source: Another Pint Please
Recipe for 1, scale for more
Double Bone Pork Chop (found at my local Dayton favorite, Jerardi's Little Store)
1/2 t freshly ground pepper
1/2 t kosher salt
1/2 t paprika
1 apple, sliced into 1/4 inch sections
2 bunches of sage
1 bottle of Angry Orchard Ginger Cider
1 t apple cider vinegar
wood plank (I used red oak from Outdoor Gourmet, anything will work, but extra points for cool if you use oak)
I used a double bone pork chop, but this recipe will work with anything. The double bone just looks awesome and is thick as hell.
The first step when planking is to soak the plank. Place the plank in a shallow pan of water and weigh it down.
Yeah, you could use a camera lens…or in my case, a coffee cup that looks like a camera lens. It's a great little coffee cup which fools everyone. Sometimes, even myself, like when it's rolling across the kitchen floor.
The ingredients are straightforward.
Equal amounts of salt, pepper, & paprika for the rub.
Apples and sage for the topping.
Prepare the grill for a two zone medium heat fire: direct and indirect heat. Although the red oak planks are resilient, start them initially over direct heat and then after about 20 minutes, move them to indirect.
With the pork on the grill, start the cider reduction.
Reduce a bottle of Angry Orchard Ginger by half over high heat. How do you know what a pan of 6 ounces of cider looks like? Easy, measure it.
Whenever I have to reduce anything, I like to pour it into a measuring cup. I'm fairly good at estimating things…unless they are boiling liquids. Those, I measure.
With the cider reduced, stir in the apple cider vinegar and set aside.
By the time the reduction is made, the plank should have been moved from direct heat to indirect. Continue to cook until the internal temperature of the meat reaches 145 F and during the last 5 minutes, brush with the cider reduction.
Once done, remove the pork from the grill and allow to rest.
Plate and top with more of the reduction.
A pork chop is a real treat but can quickly go downhill if overcooked. Use that internal thermometer to ensure a perfect cook.
Then, when you add in the sage, apples, cider, and a hint of smoke…wow. You have a perfect bite.
Note: The plank used in this post was provided by Outdoor Gourmet. Please check them out. They are awesome.
