Would you like to view the UK edition of this site?

View UK Edition

Greg and Gabrielle Quiñónez Denton's Grilled Maple Brine Pork Chop

Greg and Gabrielle Quiñónez Denton's Grilled Maple Brine Pork Chop

Dish - Sn 1/Ep 21Dish - Sn 1/Ep 21

Create a free account with Tastemade to save recipes and videos!

Inspired by pork chops from their childhood, Ox's James Beard-winning chef duo, not to mention husband and wife team, Greg Denton and Gabrielle Quiñónez Denton, give their pork chops some Argentinian flare with a maple brine all cooked over an open flame with local glazed carrots, goat cheese and pistachios.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Transcript

- [Greg] When it comes to the things that I grew up when I was a kid, you know, Shake and Bake pork chops. - Those really skinny pork chops that you fried to death, but they're still really delicious and you gnaw on the bone until there's nothing left. - [Greg] I think that, to me, the pork chop represents my childhood so I'm really, really happy when we were able to have this open fire and the pork chop is one of the first things that we put on it. I'm Greg Denton. - I'm Gabrielle Quinonez Denton And we are the chefs and owners of Ox restaurant in Portland, Oregon. We'd been cooking together, working together, for about a year, year and half or so when we realized that we're actully falling in love and not long after that I think, the dreams of what we could do together started to come about and I think we always knew after cooking over a wood-fired grill, where Greg actually trained me, we knew that that would always be and important component of our future restaurant. - We always also wanted to represent your heritage of South America in our first restaurant. - I think a lot of people come to Ox, they think about Argentinian steak and that tradition, the chimichurri, and we really love that the pork chop holds its own on our menu. - [Greg] We have a grilled maple-brine pork chop. - Grade B maple syrup runs in Greg's veins. It is his sweetener of choice, so any time we're trying to balance a dish we tend to go for the maple. We start the brine by cutting a head of garlic in half. We place it in a pot with water. To that we add kosher salt; maple syrup, grade B; granulated sugar; dried thyme; black peppercorns; and bay leaves. We let it simmer so that all those flavors can come together and develop. Then we strain it, we cool the brine first before putting the pork chops in it so that the pork chops don't start to cook. - We brine it for 24 to 48 hours. The reason why we brine it for so long is 'cause it's just a really big pork chop. After we remove it from the brine, pat it dry, we season it. We season with olive oil first, then we add kosher salt and black pepper. We like to season not just on the bottom, and just not on top, but we like to season all the way around because we feel like a large piece of meat like that can handle a little bit more salt, plus those little bits that are a little bit too salty and a little bit too peppery, to me, those are my favorite parts of the meat. To prepare the grill we needed to get a little bit hotter of a heat because we needed something that was gonna sear the pork chop, give that nice caramelization as well as hold a fire for a longer period of time. When we get the grill nice and hot we're going to put that pork chop on the grill, it's gonna start to cook. We start with putting the largest width side of the pork chop down, we're gonna grill that for about five to eight minutes, flip it over, and we're gonna grill that side for another five to eight minutes and then we're gonna stack it up on the bone side and get that bone nice and hot. When you get that bone nice and hot that is gonna cook through the meat a lot better. Once it's cooked through you're gonna want to pull it off the heat, let it rest, but don't let it rest too long, where it cools off all the way. 'Cause one of the great pleasures of eating a big piece of meat like this is to eat a hot piece of meat. - [Gabrielle] We're very fortunate to get some of the best carrots in the country here. - The pork chop mixed with the sweet maple of the carrots is just something that really, really balances. We're gonna take water and butter and maple syrup and combine that in a pan. We're then going to put that over heat and start to melt that. We'll get that nice and hot and it'll start to boil. Then we'll add our carrot. When we add our carrot we'll also add a little bit of seasoning, then I'll add our salt and a little bit of white pepper. We then cover it. There reason why we cover the carrots is so that the carrots will release their natural liquid and when you release that natural liquid you'll see that they get really watery, that when you're gonna want to remove that top and that's when you reduce that carrot maple butter combination and that is what the magic is in glazed carrots. When the carrots are done, the carrots are going to be soft and tender, not mushy. They'll have a glaze on them that won't fall off very immediately. These two dishes at Ox come a la carte, but we think they're a perfect match. The first thing that we do to plate this is we put down about a dozen carrots. We then put the pork chop down on top of it. We're gonna garnish it with little dollops of chevre, or the goat cheese, around, truffled pistachios evenly distributed around the plate. To finish the dish we're going to garnish the dish with tarragon leaves, flaked sea salt, maple syrup and olive oil. And there it is, that's our maple-brine pork chop and maple-glazed carrots. When you get this dish you're gonna be really satisfied with the smokiness, the saltiness, the tenderness of the pork. That on top of these carrots that are tender and beautiful, that have this really nice crunch from the salted pistachio, the herbal note from the tarragon, and then the creaminess and the acidity of the goat cheese. The pork chop and the carrot is always special because it brings back those memories from when you're a child, of eating a really delicious cut of meat that satisfies you on all levels. - It's also something that we hold very dearly to our hearts because it's a style of cooking that we've just really embarked on together and kind of gone deeper into it from, basically, the moment that we met. - The pork chop and the carrots definitely capture the story of Ox. It's two items that are really good on their own, but by adding a few components here and there, it brings it up to a whole new level.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder