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D I S T I N C T LY M O N TA N A M A G A Z I N E
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S U M M E R 2 0 2 5
T H E T R E A S U R E S T A T E T A B L E
MONTANA GOLD RUSH MONTANA GOLD RUSH
APRICOT-GLAZED PORK SANDWICH APRICOT-GLAZED PORK SANDWICH
A
TRIBUTE TO
MONTANA'S
MINING HERITAGE
AND REGIONAL
FLAVORS, featuring
tender brined pork with
a sweet-tart apricot glaze
and herbed goat cheese
spread.
SERVINGS: 4
PREP TIME: 30 MINUTES
(PLUS 1-2 HOURS BRINING)
COOK TIME: 25 MINUTES
INGREDIENTS
FOR THE BRINED PORK CHOPS
• 4 boneless pork loin chops (about 1/2-inch thick)
• 2 cups cold water
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 1/4 cup apple cider
FOR THE APRICOT GLAZE
• 1 cup fresh or frozen apricots, pitted and chopped (about 4-5 apricots)
• 2 tablespoons Montana honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly grated ginger
• Pinch of salt
FOR THE MONTANA MOUNTAIN HERB GOAT CHEESE SPREAD
• 6 oz soft goat cheese (chèvre), at room temperature
• 2 tablespoons crème fraîche or Greek yogurt
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/2 teaspoon fresh mint leaves, finely chopped (optional)
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Montana honey (optional)
• Salt and freshly ground black pepper to taste
FOR ASSEMBLY
• 4 artisan rolls or ciabatta buns, split and lightly toasted
• 2 cups fresh arugula or mixed spring greens
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
