Smoked cider brined loin chops

Author: Ron Abfalter Status: published Published: Sep 28,2009 license cc-by-nc-nd tags: pork loin, cider brine, southarmstudio, south arm township, palms supper club, dharma cafe', northern michigan, 0   Share on Facebook Share on Twitter

and grilled pears with garam masala.
Fine cooking at the Palms Supper Club and Dharma Cafe'.
Make a brine with a quart of cider, 1/2 cup kosher salt, 3 whole star anise pods, 3 cloves crushed garlic, 1/4 cup maple syrup, 1 tsp black pepper, 1/2 tsp ground cinnamon. Soak chops or a piece of pork loin in brine for not more than 2 hours as it will break down the meat after that.
Can be slow smoked or grilled to your taste.

Rub pear slices with olive oil and then sprinkle with garam masala. Toss on the grill for about 10 minutes and you're in there.

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