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Brined Pork Chops with Apple Compote

Oxmoor House
Hands-On time 42 mins
Total time 23 hrs, 18 mins
Yield Serves 4 (serving size: 1 pork chop and 2/3 cup apple compote)
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.


  • Master Brine
  • 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

Nutrition 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

How to Make It

  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.

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