Serve these pork chops with your favorite mashed sweet potatoes and a generous spoonful of the rich pan sauce.
Cider-Brined Pork Chops
Yield: 4 servings
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- 4 cups apple cider, divided
- 2 cups water
- 1⁄4 cup plus 1 teaspoon kosher salt, divided
- 2 teaspoons black peppercorns
- 2 bay leaves
- 1 clove garlic, sliced
- 4 bone-in pork rib chops
- 2 tablespoons canola oil
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons finely chopped shallot
- 3 rosemary sprigs, crushed
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- Garnish: apple slices, fresh rosemary
- In a medium saucepan, bring 2 cups cider, 2 cups water, 1⁄4 cup salt, peppercorns, bay leaves, and garlic to a simmer over medium heat, stirring until salt dissolves. Remove from heat. Let cool completely.
- In a large bowl, combine cooled brine and pork chops. Cover and refrigerate overnight. Remove chops from brine; discard brine. Pat pork chops dry with paper towels.
- Preheat oven to 375°. In a large skillet, heat canola oil over medium-high heat. Season pork with remaining 1 teaspoon salt and pepper; cook until lightly browned, approximately 2 minutes per side. Remove from heat. Place pork chops in a roasting pan. Set skillet aside.
- Bake until a meat thermometer reads 145°, approximately 10 minutes.
- Add shallot to skillet; cook over medium-high heat, stirring occasionally, until lightly browned, 1 minute. Add remaining 2 cups cider and rosemary; bring to a boil. Cook until mixture reduces to 11⁄4 cups, approximately 5 minutes. Strain cider mixture; return to skillet. Whisk in mustard and cornstarch. Boil 1 minute, whisking constantly. Pour over pork chops. Garnish with apple and rosemary, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/