Chef Isaac Toups' Grilled Double-Cut Pork Chop with Cane Syrup Gastrique
A favorite from the menu at Toups Meatery, in time for the Fourth of July.
Method:
Brine the Chops
Combine the water, sugar, salt, pepper, and bay leaves in a large pot and bring to a boil. Simmer for 20 minutes, then give it a good stir to make sure all the salt and sugar are dissolved. In a 3-gallon food-safe bucket, add the bring and enough ice until you have exactly 1½ gallons of brine. Once the brine is cold, place the pork chops in brine, cover, and refrigerate for 24 hours. Remove the chops from the brine and pat dry with paper towels. Season heavily with more salt and fresh ground black pepper.
Make the Gastrique
In a saucepan, combine the cane syrup and cane vinegar. Bring to a boil over medium heat and cook until the liquid has reduced to 1 cup, about 20 minutes. There’s no need to stir, but watch closely as it likes to burn. You can make this in larger batches, the shelf life is pretty much infinite. Store in a sealed jar, it does not need to be refrigerated.
Grill the Chops
Preheat the grill to high. Preheat the oven too 400°F. Grill all sides of pork chop (even bone side) for 2 to 3 minutes on each side to get really hard grill marks. Put the pork chops in a roasting pan and top each with 2 tablespoons of butter. Roast for 8 to 10 minutes, until 135°F internal temperature (for medium) or preferred temperature. Allow the chops to rest for 3 minutes in the pan. Then right before you serve, dip them on all sides in the juices and the butter that’s left in the pan.
To Serve
Serve immediately. Place dirty rice on a platter, place the warm pork chops on top, and drizzle ¼ cup gastrique generously over the top of each. Garnish with sliced green onion.
Find Chef Isaac Toups' recipe for Grilled Garden Veggies with Bacon Vinaigrette here.