We’re cooking with Thunder Bay! Today, we learn how to make both the Harvest Pork Chop and the Apricot Dijon Pork Chop. The Harvest Chop is pan seared and topped with a pan sauce made from a demi-glace, grape tomatoes, mushrooms, and green onion. The Dijon Pork Chop is char grilled and topped with a sweet and tangy sauce made from Dijon Mustard. Check out www.thunderbaygrille.com for more information!
we’re cooking with thunder bay. the weather outside is frightful. you can have some pork chops that are truly delightful. >> that was a nice rhyme. mark stroede is here with thunder bay — mike ziegler is here from thunder bay. awesome smells in this studio! you have uconn potatoes. >> i like how you said now that the weather is colder, we need food that sticks to our ribs. >> i think it’s a natural impulse to have a little heavier food, and keep you warper. today — warmer. today we have pork chops. they all start out the same. we get all our pork chops in in the form of a whole bone-in roast. >> that’s just one. that’s how you see it in the butcher case. >> we rub it down with barbecue seasoning, put it in a brine overnight with sugar and a little bit of vinegar to help all the smoke flavo flavors, then we smoke it. from there, we cut it into pork chops. is there are 2 different ways w