Tasty Pork Chop and Brisket Recipes from West Chester Restaurants

Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!

From our Edible West Chester issue 2016.

The Social Lounge — Cocoa-Rubbed Pork Chop with Maple Applesauce

Pork Chop Ingredients

  • 4 pork chops, about 4oz each
  • 2 tbs kosher salt
  • 1/2 tbs unsweetened cocoa
  • 1/2 tbs freshly ground coffee
  • 1 tbs dark brown sugar
  • 4 tbs cup Funk Spice Cajun Seasoning

Maple Applesauce Ingredients

  • 1 lb Honey Crisp apples, peeled and diced
  • 1 lb Granny Smith apples, peeled and diced
  • 2 tbs apple cider
  • 1.5 tbs maple syrup
  • 1 cinnamon stick

Directions

  1. Place all applesauce ingredients in small pot, cover and bring to a boil. Lower heat to medium and allow to simmer fro 10-15 minutes until apples break down, then turn heat off and allow to cool.
  2. Combine salt, cocoa, coffee, brown sugar, and Cajun seasoning in a bowl and mix.
  3. Coat pork chops completely with rub and let stand at room temperature for 30 minutes.
  4. Flame grill on high heat for roughly 3 minutes, or until pork reaches desired temperature.
  5. Serve hot with chilled applesauce.

Saloon 151 — Slow-Roasted Brisket Sandwich

Brisket Ingredients

  • 1 whole beef brisket, cleaned
  • 1/4 c Cajun seasoning
  • 1/4 c garlic powder
  • 1/4 c dark chili poweder
  • 2 c beef stock
  • 2 tbs liquid smoke
  • 1 c natural beef juice from cooking
  • 2 c Sweet Baby Ray’s BBQ Sauce

Sauce

  • 1  c beef juice
  • 2 c Sweet Baby Rays BBQ Sauce
  • 3 tbs garlic powder

Directions

  1. Preheat oven to 350F.
  2. Make a dry rub by combining spices. Season the raw brisket on both sides with rub. Place in a roasting pan, (fat-side up), and roast uncovered for 1 hour.
  3. Add beef stock, liquid smoke and enough water to yield about 1 inch of liquid in the roasting pan. Lower oven to 300F, cover pan tightly and continue cooking for 6 hours, or until fork-tender (approx. 45 min/pound).
  4. Remove from oven and allow to cool for easy slicing,
  5. Trim fat and slice meat thinly across the grain or if preferred, pull with fork while still hot. Reserve 1 cup juice from cooking for sauce
  6. For sauce, heat beef juice in medium saucepan over low heat until it begins to simmer. Add a BBQ sauce and garlic to pan, then whisk continuously until all ingredients are fully incorporated and sauce begins to boil.
  7. Remove from heat and coat over sliced beef. Top beef with coleslaw and serve on roll.