just OK. brined for 6 hours, but couldn't taste the brine in the chop. the onion marmalade, however, was excellent. the vinegar went well with the sweetness of the red onion, a sweet and sour flavor.
Beer-Brined Pork Chops with Onion Marmalade
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- 4 boned center-cut pork loin chops (each about 1 in. thick and 7 oz.)
- 3 cups (two 12-oz. bottles) flavorful beer such as amber ale
- 1/4 cup kosher salt (see notes)
- 1/4 cup firmly packed brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 2 cloves garlic, peeled and crushed
- 3 tablespoons olive oil
- 3 red onions (about 1 3/4 lb. total), peeled, halved lengthwise, and thinly sliced
- 1/3 cup apple cider vinegar
- 1. Rinse pork chops. In a 1 1/2- to 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
- 2. Remove chops from brine (discard brine). Rinse chops and pat dry. Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops and cook, turning once, until well browned on both sides, about 6 minutes total.
- 3. Transfer chops to a plate. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
- 4. Place chops on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
- 5. Set chops on plates and spoon onion mixture over them.
- Calories 603 (54% from fat); Fat 36g (sat 10g); Protein 43g; Carb 28g; Fiber 3.1g; Chol 133mg; Sodium N/A.
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