Sunday, November 22, 2009

Brined Pork Chops with Apples

This recipe is slightly involved but is so worth it.  The apples taste absolutely delicious with the pork.

Brined Pork Chops with Apples

(click here for printable version)

4 c. apple cider
4 T. kosher salt
2 cloves garlic, crushed
1 t. red pepper flakes (opt.)
6 bone-in porkshops, 1 inch thick

*In large bowl, mix all ingredients except porkchop. Add porkchops. Cover bowl and refrigerate for at least 3 hours and up to 1 day.

* Preheat oven to 350 degrees.  Remove porkchops from brine and blot dry. Melt 2 T. butter in large frying pan over medium high heat. Add porkchops and cook 3-5 minutes, or until well-browned. turn and brown other side for 3-4 minutes. layer in 9x13 pan and bake until barely pink inside, 25-30 minutes (we put them on the BBQ instead).

3/4 c. apple cider
3/4 c. chicken broth
1 T. butter
2 T. whole grain mustard
1/2 c. sour cream

Sauteed Apples:
3 large apples, peeled, cored, cut into 1/4 inch pieces
2 T. butter
2 T. cider vinegar
1/4 t. salt

*  While pork chops are cooking, make the sauce and apples. 
* To make sauce, pour apple cider into hot pan used for porkchops, scraping up browned bits from pan with a wooden spoon. Add chicken broth and turn heat to high. Boil until liquid is reduced to about half, about 8-10 minutes. Remove from heat and stir in butter and mustard. When sauce is no longer bubbling, stir in sour cream. Season with salt and pepper, if wanted.

* To make apples, in medium frying pan over medium heat, cook apples in butter, vinegar and salt. Cook about 6-8 minutes or until apples are soft and golden, but not mushy.
* Remove pork chops from oven and spoon generous amount of sauce over each and top with sauteed apples.
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