Dec 12 Apricot Ale Brined Pork Chops with Apricot Ale Honey Thyme Sauce

Ingredients

• Beer Brine
  • 2 tbsp (30 mL) kosher salt
  • 2 tbsp (30 mL) sugar, preferably organic
  • 1 tbsp (15 mL) fresh thyme
  • 24 oz apricot ale beer
  • 4 10 oz (300 g) pork chops, preferably Berkshire breed
• Apricot Ale Honey Thyme Sauce
  • 2 tbsp (30 mL) butter, unsalted
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) minced shallots
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tbsp (15 mL) wild flower honey (or apricot jam)
  • 1 tsp (5 mL) thyme
  • 1 tsp (5 mL) kosher salt
  • 12 oz (375 mL) apricot ale beer, divided
  • 1/4 cup (60 mL) heavy cream, preferably organic
  • 2 pinch white pepper, cracked

Directions

Beer Brine:
Combine salt, sugar and thyme in a medium-sized container that has a lid. Add the apricot ale and whisk to combine; dissolving the sugar and salt, while also de-carbonating the beer. Submerge the pork chops in the beer brine and place in the refrigerator for at least 2 hours and up to 24 hours before cooking.

Apricot Ale Honey
Thyme Sauce:
Preheat the oven to 400 F (200 C). Remove pork chops from the brine and pat dry with paper towels; season with salt and pepper. Place a large sauté pan over medium- high heat. As the pan heats, add the butter and oil. Once the butter starts to foam, add the pork chops and brown on each side for 3 minutes. Remove the chops to a plate and set aside. Add the shallots to the butter and sauté until slightly caramelized, about 3 to 4 minutes. Add the flour and whisk until combined and a soft paste is formed. Add the honey (or jam) and cook the roux (flour and butter mixture) until it turns a light golden brown color. Add 11 ounces of the apricot ale, saving the last ounce for the finished sauce. Whisk the mixture until the roux has dissolved into the beer. Add the cream and bring the sauce to a boil. Once the sauce is boiling, add the pork chops back to the sauté pan and place the pan into the preheated oven. Bake the pork chops for 6 to 8 minutes until the internal temperature of the pork reaches 160 F (72˚C). Remove the pan from the oven, then transfer the pork chops to a warm plate. Place the pan full of sauce over medium high heat and reduce the liquid by a quarter. Add the remaining apricot ale and adjust the seasonings, if needed. Plate the pork chop onto a bed of mashed Yukon Gold potatoes and drizzle with a few spoonfuls of the finished sauce.

Serves 6

Credit: Sean Paxton, “The Homebrew Chef”