Chef Rudy made Center-Cut Pork Chops with Bacon Jalapeno Jam, one of the featured culinary items available during Dollywood’s Harvest Festival, which runs now-October 31. Go to www.dollywood.com to find out more about the festival.
Dollywood’s Center-Cut Pork Chop with Jalapeño Bacon Jam
Serves 10 people
5lb. Pork Chops- 8 oz. ea.
Brine:
Kosher Salt- ¼ cup
Granulated Sugar- ¼ cup
Water- ½ gallon
Bacon Jalapeño Jam:
Caramelized Diced Onion- ½ cup
Roasted Jalapeños - ¼ cup
Diced Smoked Bacon- ½ cup
Roasted Garlic- 2 tablespoons
Apple Cider Vinegar- 1 1/2 cup
Brown Light Cane Sugar- 1 cup
Bacon Jalapeño Jam: Place apple cider vinegar and brown sugar in medium sauce pan over medium heat. Stir often. Cook until reduced volume by half. Add in other ingredients: caramelized onions, roasted jalapeños, roasted garlic and diced smoked bacon. Cook over medium heat, stirring often until the liquid begins to thicken.
Pork Chops: Combine sugar, salt and water to make the brine. Soak the pork chops in the brine for about four hours and grill for service. Top with bacon jalapeño jam.
