Rating: 4 stars
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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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

hands-on:
42 mins
total:
23 hrs 18 mins
Yield:
Serves 4 (serving size: 1 pork chop and 2/3 cup apple compote)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

271 calories; fat 4.3g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.5g; protein 24.7g; carbohydrates 34.2g; fiber 1.9g; cholesterol 76mg; iron 0.9mg; sodium 341mg; calcium 36mg.
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