Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs.

Gunthrop Farms Pork Chop with Maple Mustard Glaze

Brine Ingredients:
1 qt. water
1/2 cup kosher salt
1/4 cup brown sugar
2 T garlic, chopped
1 T peppercorns, crushed
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 1 inch thick pork chops

Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours.

Glaze ingredients:

1 cup pure maple syrup
1/2 cup whole grain mustard

Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper.
For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F.

Also featured in the photo:
Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic vinegar.

Erika Celeste is an award-winning journalist who has worked in radio, print, television, and marketing. She owns and operates New Moon Media Group where she’s written several documentaries and books.

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