Friday, January 9, 2009

Cider Brined Pork Chops

Lately I have been all about brining meat. I found this recipe on Eating well, and I have decided to give it a try this weekend. If if had not been for the blackberry Pork chop saute last night, I would be making this for dinner tonight!

Pork Chop Recipe from Lobster Gram
Cider Brine

  • 2 cups apple cider
  • 1 cup water
  • 1/4 cup kosher salt
  • 1/4 cup honey
  • 1/8 teaspoon ground cinnamon
  • 2 cups ice
Pork Chops and Sauteed Apples
  • 2 bone-in pork chops, trimmed
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground ginger, divided
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon butter
  • 1/2 cup thinly sliced onion
  • 1/2 cup white wine
  • 1 tart apple, peeled and thinly sliced
Recipe Directions
To prepare cider brine:
Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve..
Source:Blackberries and Pork Chop Recipe

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