Distinctly Montana Magazine

17 w w w. d i s t i n c t l y m o n t a n a . c o m INSTRUCTIONS FOR THE BRINED PORK 1. In a large bowl, combine water, kosher salt, brown sugar, and apple cider, stirring until salt and sugar dissolve. 2. Add pork chops to the brine, ensuring they're completely submerged. Cover and refrigerate for 1-2 hours. 3. Remove pork chops from brine, rinse under cold water, and pat completely dry with paper towels. FOR THE APRICOT GLAZE 1. In a small saucepan, combine chopped apricots, honey, apple cider vinegar, lemon juice, thyme, ginger, and salt. 2. Bring to a simmer over medium heat, then reduce heat to low and cook for about 10-12 minutes, stirring occasionally, until apricots break down and mixture thickens. 3. For a smoother glaze, use an immersion blender or transfer to a standard blender and purée until smooth. Return to pan and keep warm. FOR THE GOAT CHEESE SPREAD 1. In a small bowl, combine goat cheese and crème fraîche, mixing until smooth. 2. Fold in chives, thyme, mint (if using), lemon zest, lemon juice, and honey (if using). 3. Season with salt and pepper to taste. Cover and refrigerate until ready to use, but bring to room temperature before assembling sandwiches. COOKING THE PORK 1. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of neutral oil with a high smoke point (like grapeseed or avocado oil). 2. Season the dried pork chops lightly with salt and pepper. 3. Add pork chops to the hot skillet and cook for about 3 minutes per side until golden brown and nearly cooked through (internal temperature of about 135°F). 4. Reduce heat to medium-low and spoon apricot glaze over each pork chop, turning to coat both sides. Cook for 1-2 minutes more, until glaze caramelizes slightly and pork reaches an internal temperature of 145°F. 5. Transfer to a cutting board and let rest for 5-7 minutes. FOR ASSEMBLY: 1. Toss arugula or mixed greens with olive oil, lemon juice, salt, and pepper. 2. Spread a generous layer of the goat cheese mixture on both the top and bottom halves of each roll. 3. Place the glazed pork chop on the bottom half of each roll. 4. Top with dressed greens and complete with the top half of the roll. 5. Serve immediately with roasted potatoes, broccolini, or a zesty coleslaw. VOTE FOR THEM IN OUR WIN $ 500 IN CASH! FOR YOUR CHANCE TO BEST OF MONTANA CONTEST! MONTANA BUSINESSES HELP YOUR FAVORITE www.distinctlymontana.com/bom2025 2025 o f BEST M O N TA N A A S V O T E D B Y R E A D E R S O F

• Cover