Plath's Glazed Pork Chop

CHEF ERIN CONGER, City Park Grill, Petoskey

APPLE BUTTER

1 lb Macintosh apples, peeled and cored

15 oz apple juice

SPICE MIXTURE

2/3 cup sugar

1/4 tsp cinnamon

pinch of each: allspice, nutmeg, ground clove, salt, pepper

Boil apples and juice until the apples are soft, purée and then add spice mixture. Continue boiling until thick and bubbly, remove from heat and store in the refrigerator. This will make more than you need for your pork chop but holds well if kept cold, and is delicious in many other applications.

BALSAMIC REDUCTION

1 bottle Fustini’s Balsamic vinegar

2 Tbsp brown sugar

1 tsp salt

1 tsp pepper

Bring to a boil and reduce until thick. This will also be more than needed but it is delicious when paired with many other dishes.

BROWNWOOD MUSTARD DRESSING

1 cup Brownwood Mustard

2 Tbsp red wine vinegar

1 Tbsp fresh chopped rosemary

Mix well.

GRILLED PORK CHOP

Plath’s 10 oz. bone-in smoked pork chop

1 bunch kale, stems removed and leaves washed

1 apple, sliced

1 medium red onion, sliced

Grill Plath’s 10 oz bone-in smoked pork chop until it reaches 145° F with a meat thermometer. Glaze with the apple butter by brushing it on 1 minute before you pull them off the grill. Sauté fresh kale, sliced apples and sliced red onions until just soft, toss with a small amount of the Brownwood Mustard glaze. Place the pork chop on top of the salad and drizzle with Fustini’s Balsamic Reduction.