with Applesauce and Citrus/Fennel Infused Extra Virgin Olive Oil

Jeffrey Jake, executive chef, Carneros Inn

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4 10-ounce pork chops

1/2 quart brine (or enough to cover chops)

2 cups applesauce

1/2 cup of citrus/fennel-infused olive oil

Prepare brine per recipe and cool in ice bath.

In a shallow pan, place pork chops and cover with brine. Allow 12-24 hours in brine depending on the thickness of the pork chop. Remove from brine, rinse and pat dry.

Prepare applesauce per recipe.

Over medium fire (barbecue), grill pork chops 7-8 minutes per side. This can be accomplished as well in a sauté pan on top of the stove over medium heat. Add 3 tablespoons of grapeseed oil before sautéing. Be careful that the fire is not too hot or the honey will burn.

To plate, place the pork chop at the center of the plate and spoon warm applesauce alongside. Place 1 tablespoon of infused olive oil over pork chop and accompany with a seasonal vegetable like chard or spinach.

Serves 4

Brine Solution for Pork

2 quarts water

1 cup kosher salt

3/4 cup honey

2 Tbsp. Dijon mustard

1 sprig rosemary

1 tsp. chile flakes

1 sprig thyme

Boil water, then add salt and cook until dissolved. Turn off heat and stir in remaining ingredients. Let cool before adding pork. Let pork sit in brine for an amount of time depending on the size of the product.

Applesauce

2 Fuji apples (washed, peeled and quartered)

Juice of 1 lemon

4 Tbsp. apple juice

4 Tbsp. water

1/4 tsp. salt

1/4 cinnamon stick

1/4 bay leaf

1 tsp. lemon zest

1 tsp. orange zest

Place all ingredients into a saucepan and cover. Bring to a boil over medium heat. Remove lid and stir for 4-5 minutes. Remove bay leaf and cinnamon stick. Simmer another 3-4 minutes just until apples are soft but still chunky.

Citrus/Fennel-Infused Olive Oil

1 cup extra virgin olive oil.

2 Tbsp. orange zest

2 Tbsp. lemon zest

1 Tbsp. toasted fennel seeds

1 tsp. red pepper flakes

1 tsp. salt

Combine all ingredients in a saucepan and gently warm over medium heat (do not allow to boil) until just warm. Remove from heat and cool. Allow to marry for 2-3 hours before use. This has a two- to three-day shelf life.