Grilled Heritage Pork Chop with Apple Slaw

Ingredients

• 2 bone-in heritage breed pork chops, 1.25 inches thick
• 4 cups water
• 3 tbsp kosher salt (for brine)
• 2 tbsp sugar
• 1 tsp black peppercorns
• 2 bay leaves
• 1 Granny Smith apple, julienned
• 1/2 fennel bulb, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Method

1. 01

   Make the brine: combine water, salt, sugar, peppercorns, and bay leaves. Stir until dissolved. Submerge the pork chops and refrigerate for 8–12 hours.

2. 02

   Remove from the brine and pat completely dry. Season lightly with pepper only — the brine has salted the meat. Bring to room temperature for 30 minutes.

3. 03

   Make the apple slaw: toss julienned apple and sliced fennel with cider vinegar, olive oil, and honey. Season to taste. Refrigerate until service.

4. 04

   Light a charcoal grill and build a two-zone fire. Let the coals ash over and reach medium-high heat. Clean and oil the grates well.

5. 05

   Grill the chops over direct heat for 3 minutes. Rotate 45° and grill 2 more minutes. Flip. Repeat on the second side.

6. 06

   Move to the indirect zone, cover, and cook until internal temp reaches 140°F — about 4–6 more minutes.

7. 07

   Rest for 5 minutes. Plate and pile the cold apple-fennel slaw directly on top of the chop. Serve immediately.