Brined Pork chops with apples
Kimberly
ingredients
- Brine:
- 4 cups apple cider
- 3 1/2 cups water
- 1/2 cup salt
- 1/2 cup (packed) golden brown sugar
- 3 tablespoons coarsely ground black pepper
- 2 teaspoons dried rubbed sage
- 1 teaspoon ground cinnamon
- 4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
- Pork:
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 Granny Smith apples, peeled, cored, thinly sliced (about 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
directions
- 1
For brine:
- 2
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.
- 3
For pork:
- 4
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.
- 5
Reduce heat to medium. Add pork 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°F, about 3 minutes longer. Transfer pork to plates.
- 6
Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.
Source: Kimberly
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