Experience a fusion of fresh orchard harvests and pasture-raised heritage pork. This recipe uses a traditional brine and gentle applewood smoke to maintain succulent moisture before finishing with a perfect high-heat sear for depth.
Ingredients
- 4 bone-in Jam N The Ham pork chops, 1–1.5" thick
- 4 cups water
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 1 cup apple cider
- 2 garlic cloves
- 5 fresh sage leaves
- 1 onion
- 1 apple
- black pepper
- olive oil
- applewood chips
Smoked Searing Method
Step 01. The Brine
Whisk water, salt, sugar, and cider. Add garlic and sage. Submerge pork chops and refrigerate for 2 to 8 hours. This ensures every bite of our pasture pork stays incredibly juicy.
Step 02. Prep and Seasoning
Remove meat from brine and pat completely dry. Let the chops reach room temperature for 30 minutes. Season with cracked pepper; the brine provides all the salt necessary for the meat.
Step 03. The Smoke
Preheat grill to 350°F with applewood chips. Sear or grill chops for 5 minutes per side until the internal temperature hits 145°F. Remove and tent with foil to let the heritage juices settle.
Step 04. Topping
Sauté onion and apple slices with sage in a skillet until caramelized. Serve this warm orchard mixture over the rested chops. A true farm-to-table delight for your evening dinner.
Serving Tips
Elevate your meal by layering the sautéed apple and sage compote over the meat. For a complete ranch experience, serve alongside whipped potatoes, roasted fall vegetables, or a crisp garden salad to celebrate our premium, pasture-raised pork.