Marinate the chops in apple cider for 24 hours. Remove from marinade, pat dry.
To make the glaze: combine apple cider, apple cider vinegar, pink peppercorns, star anise, cinnamon stick, and a drizzle of honey. Reduce until the liquid coats the back of a spoon. Let cool.
To make the salad: shave the apple and daikon radish. In a bowl add salt and pepper, rice wine vinegar, and pea shoots.
Grill the chops to medium (approx 4 minutes per side).
Let the chops rest before serving, then brush on the glaze, and garnish with salad. Once plated, drizzle the remainder of the glaze over the chop and plate.
Recipe courtesy of Test Kitchen.
Ingredients
Directions
Marinate the chops in apple cider for 24 hours. Remove from marinade, pat dry.
To make the glaze: combine apple cider, apple cider vinegar, pink peppercorns, star anise, cinnamon stick, and a drizzle of honey. Reduce until the liquid coats the back of a spoon. Let cool.
To make the salad: shave the apple and daikon radish. In a bowl add salt and pepper, rice wine vinegar, and pea shoots.
Grill the chops to medium (approx 4 minutes per side).
Let the chops rest before serving, then brush on the glaze, and garnish with salad. Once plated, drizzle the remainder of the glaze over the chop and plate.
Recipe courtesy of Test Kitchen.
