Have made this a couple of times with either chops or a tenderloin, sometimes with and other times without the sauteed apples; either way it is very good and a nice change of pace from just the usual. Be aware if you use a tenderloin, it is going to take longer to cook and should be at a higher heat than what's called for if you use pork chops. Served over brown rice and sugar snap peas for a side.
Cider-Brined Pork Chops with Sautéed Apples
The only time-consuming part of this recipe is brining the pork, which you do a few hours ahead. The simple sauce is easy to prepare and turns a beautiful caramel color. Prep and Cook Time: 30 minutes, plus at least 3 hours brining time.
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3 Hours, 30 Minutes
- Calories: 435
- Calories from fat: 62%
- Protein: 22g
- Fat: 30g
- Saturated fat: 15g
- Carbohydrate: 16g
- Fiber: 1.5g
- Sodium: 0.0mg
- Cholesterol: 113mg
- 4 cups plus 3/4 cups apple cider
- 4 tablespoons plus 1/2 tsp. kosher salt
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 teaspoon red chile flakes
- 6 bone-in pork chops, each 3/4- to 1-in. thick
- 3 tablespoons butter
- 3/4 cup chicken stock
- 2 tablespoons whole-grain mustard
- 1/2 cup crème fraîche
- 1/2 teaspoon pepper
- Sauteed Apples
- 1. In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.
- 2. Preheat oven to 325º. Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.
- 3. Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in crème fraîche. Season with remaining 1/2 tsp. salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sautéed apples.
- Note: Nutritional analysis is per serving; sodium data not available.
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