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