Brined Pork Chops With Apples
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Apple Cider3.5 cups
Water1 cup
Salt3 tbsps
Ground Black Pepper (coarsely)2 tsps
Rubbed Sage (dried)1 tsp
Ground Cinnamon1 tbsp
Olive Oil1 cup
Calvados2 tbsps
Raisin1 tsp
Ground Ginger1 cup
Whipping Cream1 tbsp
Dijon MustardDirections:
1
For brine: Combine first 7 ingredients in large bowl
2
Stir until sugar and salt dissolve
3
Add pork chops to brine
4
Top with plate to submerge pork
5
Cover and refrigerate at least 4 hours and up to 2 days
6
Combine first 7 ingredients in large bowl
7
Stir until sugar and salt dissolve
8
Add pork chops to brine
9
Top with plate to submerge pork
10
Cover and refrigerate at least 4 hours and up to 2 days
11
For pork: Drain brine from pork chops
12
Pat pork dry
13
Heat oil in heavy large skillet over high heat
14
Add pork and cook until brown but not cooked through, about 3 minutes per side
15
Transfer pork to plate
16
Reduce heat to medium
17
Add pork onion to same skillet
18
Cover and cook until onion is soft, stirring occasionally, about 5 minutes
19
Add apples and sauté until pale golden, about 3 minutes
20
Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet
21
Add cream and mustard
22
Bring sauce to boil
23
Reduce heat to medium-low
24
Add pork
25
Cover; cook 3 minutes
26
Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer
27
Transfer pork to plates
28
Simmer sauce until slightly thickened, about 4 minutes longer
29
Season sauce to taste with salt and pepper
30
Spoon sauce over pork and serve
31
Drain brine from pork chops
32
Pat pork dry
33
Heat oil in heavy large skillet over high heat
34
Add pork and cook until brown but not cooked through, about 3 minutes per side
35
Transfer pork to plate
36
Reduce heat to medium
37
Add pork onion to same skillet
38
Cover and cook until onion is soft, stirring occasionally, about 5 minutes
39
Add apples and sauté until pale golden, about 3 minutes
40
Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet
41
Add cream and mustard
42
Bring sauce to boil
43
Reduce heat to medium-low
44
Add pork
45
Cover; cook 3 minutes
46
Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer
47
Transfer pork to plates
48
Simmer sauce until slightly thickened, about 4 minutes longer
49
Season sauce to taste with salt and pepper
50
Spoon sauce over pork and serve