Grilled Pork Chops with maple, apple sauce and cranberry sauce, potato salad and slaw

Grilled Pork Chops and Apple-Cranberry Glaze  KC Star Nov 2016 BBQ Hall of Fame Chris Lilly  6 servings

Brine:

1 tbsp. cracked black pepper

1 Tbsp. sugar

2 C. apple cider

2 C. water

6 allspice berries

1/2 bay leaf

1/2 Tbsp. dry thyme

1/2 tsp dry minced garlic

Chops:

6 (1-inch thick) bone-in pork chops or boneless loin chops

Sauce:

1/16 tsp. red pepper

2 Tbsp. spicy brown mustard

1/2 tsp. black pepper

1/4 tsp. salt

1/2 c. applesauce

1/2 C. cranberry sauce

1/2 c. maple syrup

Place chops in brine for 12-24 hours

In a small pan, add sauce ing. and mix well.  Heat until mixture is warm.  Reserve 1/2 C. of sauce for plating.

Grill chops over direct grill @ 450º for 8 minutes per side.  Baste each side 3 minutes before finished each side.  Chops @ 150-155º.  Drizzle reserved sauce over chops.  Serve warm.

This light potato salad was a little too lite for my taste so I added a little mayonaisse.  Same for the slaw.

Light Potato Salad By Nigella Lawson

45 minutes

INGREDIENTS

• Salt

• 5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes

• 6 scallions, thinly sliced into rings

• 2 tablespoons garlic-infused oil

• 10 slices ( 1/2 pound) bacon

• 2 tablespoons yellow mustard seeds

• ¼ cup good-quality white wine vinegar

PREPARATION

1 Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.

2 Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.

3 Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.

4 Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Simple Slaw

• 2 cups apple cider

• ½ cup cider vinegar

• 6 cups shredded cabbage

• 1 tablespoon mustard seeds

• 1 tablespoon celery seeds

• 2 tablespoons sugar

• Salt and pepper, to taste

1 In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.

2 Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.