Cristal Rojo Chile de Manzana Sidra Chuletas De Cerdo
Red Chili-Apple Coder Glazed Pork Chops



Serves 6 to 8

4 to 5 pounds center-cut loin or rib pork chops, ¾ to 1 ½ inches thick (the number of chops will depend on their thickness)
Brine
1 to 2 tablespoons Red Chili Adobo or Mojo dry rub or salt and pepper
½ gallon apple cider or juice
3 tablespoons honey
1/8 cup sugar
4 cloves garlic
6 whole allspice berries, lightly toasted and cracker or 1 tablesponn ground allspice
1 teaspoon coriander seeds, lightly toasted
2 bay leaves, toasted
4 whole cloves
1 stick canela (Mexian or Sir Lankan cinnamon)
½ teaspoon salt
¼ cup toasted New Mexico red chili powder
3 tablespoons toasted ancho chile powder
1 tablespoon vegetable oil
½ cup apple cider vinegar


  • 1.    Place pork chops in the brine using a plate or other havey object to keep meat immersed.
  • 2.    Refrigerate and leave meat in brine for at least 1 hour and up to 24 hours.
  • 3.    Drain the meat well and past dry before cooking.
  • 4.    Season with the dry rub or salt and pepper.
  • 5.    Combine all remaining ingredients in a heavy saucepan to make the glaze; boil until reduced by two-thirds.
  • 6.    Strain to remove solid materials.
  • 7.    Continue cooking glaze at a lower heat, to avoid burning, until reduced by 10n-third more (should be the consistency of thick maple syrup).
  • 8.    Cook the chops on a grill, using wood chunks or chips for Flavor, until desired doneness.  Brush several times with the Red –Apple Cider Glaze towards the end of the cooking process.
  • 9.    Use additional glaze as a sauce when plating and, if desired, top with Pinon Apple Chutney.


Brine

 Makes enough for up to 5 pounds of meat

6 cups cool water1/8 cup kosher or sea sale
1/8 cup sugar
2 tablespoons apple cider vinegar
8 toasted whole peppercorns, cracked
8 toasted whole allspice berries, cracked
4 toasted bay leaves, crushed
1stick canela (Mexican cinnamon, crushed

Combine all ingredients together in a nonreactive dish or pan.


Red Chili Adobo 

Makes 2 ¼ cups

1 cup New Mexican red chili powder (Chimayo is preferred)
½ cups kosher salt
¼ cup garlic powder
¼ cup onion powder
1 teaspoon ground cumin
1 tablespoon Mexican oregano, hard-rubbed fine
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1/8 cup sugar

1. Mix all of the ingredients together;
2. Store airtight in a cool, dry place out of the sunlight.


Mojo dry rub    

Makes 2 ¼ cups but recipe calls for about ¼ of the recipe

2/3 cup onion powder
1/3 cup granulated garlic or garlic powder
2/3 cup kosher or sea salt (coarse)
¼ to 1/3 cup way sugar (turbinado)
2 tablespoons dried mustard
1 teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon ground coriander
½ teaspoon ground cumin
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme, hand-rubbed fine
1 teaspoon dried marjoram, hand-rubber fine
2 teaspoons dried Mexican oregano, hand-rubbed fine
¼ cup paprika (Spanish smoked paprika works well)
1/8 cup dried chipotle chile powder
1/8 cup ancho chile powder
¼ to ½ cup New Mexio, California or guajillo red chile powder (mild or hot), depending on your taste

1.    Mix all of the ingredients together.
2.    Store airtight in a cool, dry place out of the sunlight.




Pinon Apple Chutney  

Makes 2 ¾ cups (8 to 10 servings)

½ cup diced onions
1 clove garlic, sliced
1 cup apple cider
1/3 cup apple cider vinegar
¾ cup water
¼ cup honey
Pinch of salt
2 tablespoons New Mexican re dhile powder, mild or medium-hot, lightly toasted
1/3 teaspoon ground allspice
1 teaspoon ground canela  (Mexican cinnamon)
2 cups fresh peeled or Frozen apples dice in ½ inch dice ( ½ cup reserved)
½ cup tasted pine nuts
Juice of ½ lime or lemon
¼ cups raisins, cranraisens, or dried currents

1.    Place all ingredients except pine nuts, reserved apples, lime juice and raisins in a heavy sauce pan and bring to a low boil.  Allow liquid to reduce by half and then add raisins and reserved apples.
2.    Reduce heat to simmer and continue cooking until most of the liquid has evaporated.
3.    Stir in pine nuts, cool 5 minutes, add lime juice and adjust seasonings
4.    Serve warm or at room temperature.