Brined Pork Chops with Apples

Brined Pork Chops with Apples
Brined Pork Chops with Apples
Pork, always a favorite in the Midwest and the South, gained popularity early in the century. Immigrants from pork-loving countries such as Germany and Poland were crowding the cities and finding that fresh pork, a luxury back home, was abundant and affordable. Recipes of the time called for pan-frying chops, covering them with apples and baking them for an hour or so. But that would leave today’s pork, which is less fatty, very dry. Here, brining is the trick for making pork chops flavorful and juicy.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Fruit Pork Apple Pork Chop Fall Bon Appétit
  • 1 teaspoon ground cinnamon
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground ginger
  • 3 1/2 cups water
  • 1 onion, thinly sliced
  • 1/2 cup salt
  • 1/2 cup apple cider
  • 1/3 cup whipping cream
  • 4 cups apple cider
  • 2 tablespoons raisins
  • 1/2 cup (packed) golden brown sugar
  • Carbohydrate 78 g(26%)
  • Cholesterol 96 mg(32%)
  • Fat 26 g(39%)
  • Fiber 5 g(20%)
  • Protein 26 g(53%)
  • Saturated Fat 10 g(49%)
  • Sodium 1894 mg(79%)
  • Calories 668

PreparationFor brine: Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days. For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate. Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

PreparationFor brine: Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days. For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate. Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

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