Brined Pork Chops With Apples

Brined Pork Chops With Apples
Brined Pork Chops With Apples

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    center-cut pork loin chops, 1 1/2" thk trimmed of

  • excess fat

  • BRINE:

  • 4

    cups apple cider

  • 3 1/2

    cups water

  • 1/2

    cup salt

  • 1/2

    cup golden brown sugar - (packed)

  • 3

    tablespoons coarsely-ground black pepper

  • 2

    teaspoons dried rubbed sage

  • 1

    teaspoon ground cinnamon

  • PORK:

  • 1

    tablespoon olive oil

  • 1

    onion thinly sliced

  • 2

    Granny Smith apples peeled, cored, and thinly sliced - (abt 2 cups)

  • 3/4

    cup canned low-salt chicken broth

  • 1/2

    cup apple cider

  • 1/4

    cup Calvados or apple brandy

  • 2

    tablespoons raisins

  • 1/2

    teaspoon ground ginger

  • 1/3

    cup whipping cream

  • 1

    tablespoon Dijon mustard

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

For brine: Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days. For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate. Reduce heat to medium. Add onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150 degrees, about 3 minutes longer. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve. This recipe yields 4 servings.

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