Maple Dijon Pork Chops
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Flat Iron Grill RA17031 | 0.75% | Flat Iron Grill RA17031 adds a foundation of savory meaty characteristics that captures the heavy brown, caramelized, nearly charred flavors associated with grilling on a flat top. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Water | 32.10 | 2.01 | 910.00 | 91.00 |
| Salt | 2.12 | 0.13 | 60.00 | 6.00 |
| Phosphate | 1.06 | 0.07 | 30.00 | 3.00 |
| Pure Maple Syrup | 31.50 | 1.97 | 893.00 | 89.30 |
| Dijon Mustard | 2.50 | 0.16 | 71.00 | 7.10 |
| Minced Garlic | 1.27 | 0.08 | 36.00 | 3.60 |
| TOTALS | 70.55 | 4.42 | 2000 | 200% |
Preparation
Pork Chop Method of Preparation:
- Combine water and phosphate together using a stir bar and stir plate. Mix until solution is clear.
- Add the salt and the Red Arrow product and combine.
- Use 15% marinade to 85% boneless pork chops. Vacuum tumble for 30 minutes.
- Bake at 350 degrees F at 1/2 fan in the convection oven for 15 minutes or until an internal temperature of 145 degrees F is reached.
- Serve with the maple Dijon sauce.
Maple Dijon Sauce Method of Preparation:
- Whisk maple syrup, mustard and garlic together in a bowl until well combined.
