With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Maple Ancho Pork Chops

Longhorn Steakhouse Recipe

Serves 4

Brine for Pork:
4 cups filtered water
1/4 cup kosher salt
1/3 cup white sugar
1/2 tablespoon black pepper
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped thyme
1 teaspoon molasses
1/2 tablespoon white wine
1/2 tablespoon Worcestershire sauce

Measure and mix all brine ingredients in a bowl with a wire whisk until the sugar  and salt have dissolved. Take 4 10 ounce center-cut (bone-in) pork chops and completely submerge  in the brine and refrigerate for 5-6 hours, then remove and drain. Ready to cook.  Season both sides of each pork chop with a pinch of salt and black pepper.

Grill for about 7-8 minutes each side, quarter turning to create diamond marks for presentation. For the last 2 minutes of grilling drizzle maple-ancho glaze (recipe below) over each pork chop.  When completely cooked remove from grill and enjoy.

Maple-Ancho Glaze:
1/2 cup maple syrup 
1 tablespoon Dijon mustard 
1 tablespoon ancho paste  
salt to taste 
ground black pepper to taste 
1 tablespoon butter

Measure and place maple syrup, Dijon, and ancho paste in a small sauce pan and cook on medium heat for 4-5 minutes, reducing slightly.  Add salt and pepper if desired and then finish of sauce by whisking in 1 tablespoon of cold butter.  Continue to reduce sauce until thick and syrupy. Use immediately for pork chops or refrigerate for a few days. 

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