Equipment
Ingredients
Pork Chops
- 4 pork porterhouse chops
- 30 ml olive oil
- 10 g kosher salt
- 4 g black pepper, freshly ground
- 3 g garlic powder
Apple-Maple Ginger Sauce
- 240 ml apple juice
- 60 ml maple syrup
- 15 g fresh ginger, peeled and finely minced
- 15 ml apple cider vinegar
- 10 g dijon mustard
- 15 g unsalted butter, chilled
Nutrition (per serving)
Method
Pat the pork chops completely dry with paper towels. Coat evenly with olive oil, kosher salt, black pepper, and garlic powder. Wash your hands and sanitize all surfaces immediately after handling the raw meat to prevent cross-contamination. Let the chops rest at room temperature for 30 minutes to ensure even cooking.
In a saucepan, use a whisk to combine the apple juice, maple syrup, minced fresh ginger, apple cider vinegar, and Dijon mustard until smooth.
Place the saucepan over medium-high heat and bring the liquid to a simmer. Reduce the heat slightly and cook until the liquid is reduced by half and becomes syrupy. Remove from heat and whisk in the chilled unsalted butter to create a glossy finish.
Preheat the grill or grill pan to medium-high heat, targeting approximately 200°C/400°F.
Using tongs, place the seasoned pork chops onto the preheated grill. Cook for 5 to 7 minutes per side. Use a meat thermometer inserted into the thickest part of the chop, away from the bone, to verify the internal temperature reaches exactly 63°C/145°F.
Use tongs to transfer the grilled pork chops to a clean cutting board or platter. Tent loosely with foil and let them rest for 5 minutes so the juices redistribute.
Plate the rested pork chops and generously spoon the warm apple, maple, and ginger sauce directly over the meat before serving.
Chef's Notes
- For the absolute best crust on the grill, ensure the exterior of the pork chop is completely dry before applying the oil and seasonings. Surface moisture creates steam, which is the enemy of a hard sear.
- Pork is perfectly safe and incredibly juicy at an internal temperature of 63°C (145°F) with a three-minute rest, leaving a slight blush of pink in the center. Avoid older guidelines that recommend cooking pork to 71°C (160°F), which guarantees dry meat.
- Whisking cold butter into a hot sauce off the heat is a classic French technique called 'monter au beurre'. It emulsifies the fat into the reduction, creating a rich, glossy sauce that clings beautifully to the meat.
- The sauce can easily be made ahead of time and gently reheated. If it reduces too much upon reheating and becomes overly sticky, simply thin it out with a splash of water or extra apple juice.
Storage
Refrigerator: 3 days — Store pork and sauce in separate airtight containers.
Freezer: 1 month — Sauce freezes well; cooked pork may lose textural quality when frozen.
Reheating: Reheat pork gently in a covered skillet over low heat with a splash of water. Warm sauce in a saucepan or microwave.
