Brined Pork Chops with Apple Compote

Oxmoor House
Brined Pork Chops with Apple Compote Recipe
Oxmoor House
Brining your meat is certainly not necessary, but it adds so much moisture to lean cuts like pork and chicken. It's worth it if you have the time.
Serves 4 (serving size: 1 pork chop and 2/3 cup apple compote)


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4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray
1 1/2 pounds Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
2/3 cup apple cider
3 tablespoons brown sugar
2 teaspoons grated peeled fresh ginger


Hands-On: 42 Minutes
Total: 23 Hours, 18 Minutes

1. Prepare Master Brine. Add pork to brine; seal bag. Let stand in refrigerator 24 hours.

2. Remove pork from brine; rinse and pat dry. Let stand 30 minutes.

3. Heat a large cast-iron skillet over medium-high heat until very hot. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side or until done. Transfer chops to a plate; cover and keep warm.

4. Add apples to pan; sauté 5 minutes. Add cider, brown sugar, and ginger, scraping pan to loosen browned bits. Reduce heat to low; cook 5 minutes until apple is tender, stirring frequently.

Created date

August 2012

Nutritional Information

Calories 271
Caloriesfromfat 0.0 %
Fat 4.3 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 24.7 g
Carbohydrate 34.2 g
Fiber 1.9 g
Cholesterol 76 mg
Iron 0.9 mg
Sodium 341 mg
Calcium 36 mg