-
1
Red Chili Caramelized Pecans, recipe follows
-
2
For the brine:
-
3
Combine all ingredients in a large container with a tight fitting lid.
-
4
Take the pork chops and insert a fillet knife into the side of each pork chop.
-
5
Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket.
-
6
Be careful not to pierce the outer sides of the chop.
-
7
Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
-
8
For the reduction:
-
9
Add the cider to a medium saucepan over medium heat.
-
10
Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
-
11
For the stuffing:
-
12
Combine all the ingredients in a large bowl.
-
13
Preheat grill to high.
-
14
Remove the pork chops from the brine, rinse and pat dry with paper towels.
-
15
Stuff the cavity with the apples and grill for about 10 minutes on each side.
-
16
Remove from grill to a serving platter and let rest for about 10 minutes.
-
17
Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
-
18
A viewer, who may not be a professional cook, provided this recipe.
-
19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
20
Red Chili Caramelized Pecans:
-
21
In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer.
-
22
Add the pecans and stir to coat with the sugar.
-
23
Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized.
-
24
Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.
-
25
* Cook's Note: Working with cooked sugar is dangerous and should be approached with extreme caution.
