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Cider Brined Bone in Pork Chop with Savory Herbed Mushrooms and Spanish Onions

Cider Brined Bone in Pork Chop with Savory Herbed Mushrooms and Spanish Onions

When naming the Beefer, the owners and developers knew it would cook pork chops just as well as steak and considered naming it for pork rather than beef, but then they realized the Porker wouldn’t be as marketable as the Beefer. That being said, let’s get our pork on!

Brine

  • 3 cups – fresh apple cider
  • 2 tablespoons smoked salt
  • 1 sprig rosemary
  • 1 tablespoon whole black peppercorns

Ingredients

  • 4 thick cut bone in, center cut pork chops
  • 2 cups quartered baby portabella mushrooms
  • 1 each large Spanish onions – sliced
  • 1 teaspoon fresh sage – chopped
  • 2 teaspoons fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup sherry, pinot grigio, riesling, or any sweet white wine
  • Salt and pepper to taste 

Procedure

In a medium saucepan over medium heat, add the cider, peppercorns, salt, and rosemary. Stir until salt is dissolved. Set into refrigerator to cool for 20 minutes. After chilled, pour the contents of the brine into a lidded plastic container large enough to hold the chops. Add the pork chops, put the lid on, and allow to brine for 8 hours or overnight.

Turn on the Beefer to high heat and allow to get hot. 

Add the onions, herbs, mushrooms, and sherry/wine to the drip pan. Add the pan to the middle slot and allow to broil until there is some browning, stir and brown some more before adding the chops. Pull the pan and set aside on a wooden cutting board. 

Add two of the brined chops to each grate. Slide the grate into the Beefer on the third slot. Allow to broil until the top is browned (approximately 45-60 seconds), pull the grate, flip the chops, and return to the Beefer to brown the other side. Drop the chops down to the bottom of the beefer and bake to the desired doneness. They are safe to eat at 145-155 for medium rare. We don’t recommend going over 165 as to not dry them out. Don’t worry. It’s OK to have a little pink. The USDA says that medium rare pork is perfectly healthy and has the added bonus of being juicier. 

Return the drip pans of mushrooms and onions to the middle slot of the Beefer and warm up, stirring frequently while the first two chops rest and slide in two more chops to brown and repeat the process.

Plate the cider brined pork chops and top with the mushrooms and onions. Serve with a dijonnaise. 

Cider Brined Bone in Pork Chop with Savory Herbed Mushrooms and Spanish Onions

The brine is vital to this dish..

…so don’t skip it.​ It makes the pork juicier, more tender, and adds flavor. That’s a win, win, win. It also gives a larger window to ensure that the chops stay juicy even if cooked to medium well. If you doubt the brining process, just skip the brine for one chop and do a side by side taste test. See, I told you. #FoodScience

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Pumpkin Pie Stuffed Apples made with a Beefer

Pumpkin Pie Stuffed Apples

The holidays are here and even though this year may not look like years past, it feels like such a relief that we can listen to Christmas music, deck the halls and BAKE with reckless abandon!
I’m grateful for my family this year and especially for my kiddo, who is OBSESSED with pumpkin pie! He’s not a big fan of the crust though, which has challenged me to get extra creative with the vessel in which the pumpkin pie filling is served. I’ve used cake pans with foil, I’ve used oven safe coffee cups and I’ve used creme brûlée dishes, but today I’m sharing my greatest pumpkin masterpiece…the pumpkin pie stuffed apple…baked in THE BEEFER !!!!

Ingredients

  • 8 large Fuji or Gala apples (choose apples that will stand up fairly straight on their own)
  • 15 oz. canned Pumpkin
  • 1 cup Evaporated milk
  • 14 oz. Sweetened Condensed Milk
  • 1/2 tbsp. Pumpkin Pie Spice
  • 2 large Eggs, slightly beaten

Times & Servings

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 8 apples
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Let's go

I’ve previously professed my love before for the Beefer’s ability to cook ANYTHING, and today it proves itself again, not only to be able to sear and roast, but also to BAKE with beauty and grace!  Even if you’re not a great baker or even a great cook, The Beefer can step in and make sure all your dishes are cooked to perfection and make you look like a professional chef! 

This holiday dessert doesn’t have any tricky bells or whistles.  In fact, most of the ingredients you probably already have on hand.  The rest are very well stocked right now in your local grocery stores.  I loosely followed the pie filling recipe on the back of my canned pumpkin label with just one or two simplifications:

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Apples

Next, I hollowed out the apples.  You’ll want a larger apple with lots of volume.  Big Gala or Fuji apples are my favorite since they have gorgeous variations in color, they’re solid and sturdy, and they’re super sweet on the tastebuds!  Use a melon baller or a spoon to hollow out the apples and leave about 1/4 inch of room on the inside edges. Don’t get too close to the skin, or the pumpkin pie filling could leak out.  We want all that goodness to stay inside!

Preheat the Beefer to medium heat.

Once the pumpkin pie filling is mixed, spoon it into the apples until they’re almost full. Cover the apples loosely with foil.  Place three of them on the Beefer’s Gastro Tray and position it on the center rack.  If you’re making more than three, you’ll need to bake them in batches:

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Bake the apples for about 20 minutes until the pumpkin pie filling is set and then remove from the Beefer infrared grill.  Allow them to cool for about 10 minutes before uncovering them.  THAT’S IT!  SUPER EASY!

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I also whipped up some heavy cream with just a bit of powdered sugar and some pumpkin pie spice.  It was the perfect garnish on the warm, stuffed apples, as it melted into the pumpkin pie filling and created the perfect, cool, creamy finish.  Vanilla ice cream would be amazing here too…it’s up to you!

Steps

  1. Preheat the Beefer to medium heat.
  2. Use a large knife to slice off the top of each of the apples.Use a melon baller or a spoon to hollow out the apples, leaving about 1/4 inch around the edges.  Be careful not to get too close to the edge or put a hole in the skin, as the pie filling could leak out. 
  3. In a large bowl, combine the canned pumpkin, evaporated milk, sweetened condensed milk and pumpkin pie spice.Stir until combined.  Whisk in the beaten eggs and mix until the pie filling is smooth and all ingredients are completely combined.
  4. Spoon the mixture into the hollowed out apples until 7/8 full. Cover them loosely in foil on the tops and sides.Leave the bottoms uncovered in order to make sure that the apples can still stand upright on their own.
  5. Place two or three of the apples onto the Beefer Gastro Tray.Position the tray on the center rack of The Beefer and allow the apples to bake for about 20 minutes.  Remove from the heat and allow the apples to cool for about 10 minutes before uncovering.  The pumpkin pie filling should be set firm inside the apple.  If it’s not completely set, replace the foil and return it to The Beefer to bake for another 5 minutes. 
  6. Top the stuffed apples with whipped cream or vanilla ice cream.  Sprinkle with pumpkin pie spice and serve while still warm.
Pumpkin Pie Stuffed Apples
Pumpkin Pie Stuffed Apples