Recipe Friday: Drexyl Modern American's Heritage Pork Chop

Written by Marilyn Hawkes Category: Recipes Issue: September 2016
Group Free

The heritage pork chop has been a staple on Drexyl Modern American’s menu since the Scottsdale restaurant opened its doors in March, Executive Chef Scott Paget says. “We’ve spent a lot of time perfecting it,” he says.

Heritage Pork Chop / Photo courtesy Drexyl Modern American

While the dish is popular at the restaurant, Paget emphasizes that the chops are also good for the home cook. If you don’t have a smoker but you want to get some of the “smokiness,” Paget says to get a smoking box that you can fill with hickory wood chips, put in the grill and then close the lid. “It’s not as intense as what we can do here with the smoker, but you’ll get a little bit of smoke (flavor).”

When purchasing the chops, Paget says to look for double-cut pork chops at a local butcher shop, but if you strike out there, try Costco or AJ’s Fine Foods.

He’s also included the recipes for the accompanying Brussels sprouts with candied bacon and apple butter, which he says is akin to a smoky applesauce.

Heritage Pork Chop

Brine & Pork Chop


2 lbs. brown sugar
1 lb. kosher salt
2 tbsp. coriander seed
2 tbsp. mustard seed
2 tbsp. fennel seed
2 tbsp. whole peppercorn
1 bay leaf
1 cinnamon stick
1 star anise
2½ quarts water
6 double-bone pork chops


Place all ingredients in a large pot and bring to a boil. Let it cool to room temperature if using immediately.

Brine pork chops 8-12 hours. Grill on medium-low heat for 20-25 minutes or until internal temperature reaches 140 degrees. Let rest 5 minutes before serving.

Brussels Sprouts with Candied Bacon


2 lbs. Applewood bacon
¼ cup apple cider vinegar
½ cup granulated sugar
1 tsp. chile powder
1 tsp. paprika
3 lbs. Brussels sprouts


Slice bacon into ¼-inch slices, then cook in a heavy bottom skillet until ¾ of the way cooked. Drain fat off and deglaze with vinegar. Next, add sugar, chile powder and paprika and cook for a few minutes on medium-low heat. Drain off remaining fat on a perforated tray.

Cut Brussels sprouts in half and sear cut-side down with medium heat. Use bacon fat, preferably. Sauté and season with salt and pepper until tender. Add candied bacon and reserve.

Grilled Apple Butter


¼ cup Granny Smith apples (cored and sliced)
2 tbsp. apple cider vinegar
2 tbsp. molasses
1 tsp. salt and pepper
¼ cup cold butter (cubed)


Char apples on grill about 5 minutes, and then add to sauce pot with remaining ingredients. Cook on very low heat with a lid until apples are cooked down and most liquid is gone. Purée in a blender or food processor until very smooth and cool.