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Recipe From from Weber’s New Real Grilling™ by Jamie Purviance

Dijon-Glazed Pork Chops with Apple-Tarragon Relish

  • People

    Serves 6

  • Prep Time

    30 min.

  • Brining Time

    30 min. to 2 h

  • Grilling Time

    5 to 7 min.

Serves 6
Prep Time
30 min.
Brining Time
30 min. to 2 h
Grilling Time
5 to 7 min.

the Ingredients

Nrg 4


  • 1 quart cold water
  • ⅔ cup kosher salt
  • ⅔ cup packed light brown sugar
  • 3 bay leaves
  • 2 teaspoons freshly ground black pepper
  • 4 cups ice cubes
  • 6 bone-in pork loin chops, each about 6 ounces and ¾ inch thick, trimmed of excess fat


  • Extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped (about 2 cups)
  • 2 medium Fuji apples, cored and cut into ¼-inch dice (about 2 cups)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon leaves
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 30 pistachio nuts, shelled and roughly chopped (about 3 tablespoons)


  • 01 In a large saucepan mix the cold water with the salt and the sugar, and whisk over medium heat on the stove until the salt and sugar are dissolved. Remove from the heat and stir in the bay leaves and the pepper. Add the ice cubes. Put the pork chops in the brine and allow them to stand at room temperature for about 30 minutes, or refrigerate for 2 hours. Meanwhile, make the relish.
  • 02 In a 12-inch skillet over medium heat on the stove, warm 2 tablespoons oil and add the onion. Sauté until tender and slightly golden, about 10 minutes, stirring often. Stir in the apples and cook for 2 minutes more. Remove from the heat and stir in the lemon zest, lemon juice, tarragon, salt, and ¼ teaspoon pepper.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 Whisk the mustard with 3 tablespoons oil and ¼ teaspoon pepper. Lift the pork chops from the brine and pat them dry with paper towels. Discard the brine. Brush the chops on both sides with the mustard mixture.
  • 05 Grill the chops over direct medium heat, with the lid closed, until the meat is still slightly pink in the center, 5 to 7 minutes, turning once after 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Reheat the relish. Serve the chops warm with the relish, and top with the nuts.

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