R.O.D.-Pork Chops in Cider Brine

Sorry I'm so late with this, but this was last night's dinner.  The family LOVED it and Todd even said "the sauce is pretty good too...."  I will definately be making this again!

Pork Chops in Cider Brine

Brine:

2 c. apple cider

1 c. water

¼ c. kosher salt

¼ c. sugar free maple syrup (original called for honey)

1/8 tsp. cinnamon

2 ****

 

 

Pork Chops & Sautéed Apples:

4 bone-in pork chops (1-2 in thick)

1 tsp. chopped fresh thyme

1 tsp. freshly ground pepper

¼ tsp. ground ginger (divided)

2 tsp. olive oil (I used roasted garlic/rosemary oil)

1 tsp. butter

½ c. thinly sliced onion

½ c. white wine

1 tart apple (like Granny Smith)

½ c. apple cider

 

Prepare Brine:    Pour cider and water into a bowl and stir in salt until dissolved.

Add cinnamon and syrup and continue to stir until syrup is dissolved.  Stir in ice.

 

Place chops in re-sealable bag and carefully pour in the brine.  Seal bag, refrigerate for between 3-8 hours.  Remove from brine and discard bag and brine.

 

Combine thyme, pepper and 1/8 tsp. ginger and sprinkle this mixture evenly over chops.

 

Heat large heavy skillet over medium heat.  Add oil and chops and coo****il lightly browned, 2-3 minutes per side.  Transfer chops to plate.

 

Melt butter in the pan then add onions, stir to coat and cover and cook, stirring often, until translucent and slightly brown.  Add wine and deglaze pan by stirring and scraping up any brown bits—cook for 1 minute.

 

Stir in apple, cider and 1/8 tsp. of ginger.  Bring to a boil. 

 

Nestle the chops in the sauce, reduce heat to a simmer and cook for 3 minutes.  Turn the chops and coo****il an instant read thermometer reads 145 degrees.  Remove from pan to platter and tent with foil (or keep warm in very low oven).

 

Bring the sauce in the pan to a boil and coo****il it is syrupy—3-5 minutes.

Spoon the sauce over the chops and serve.

 

4 servings:

Calories  261; Fat 12 g; Cholesterol 74 mg; Carbohydrates 8 g; Fiber 1 g; Sodium 79 mg; Protein 22 g; Potassium 490 mg.

 

This sounds great! What did you serve with it?

Lisa

I had spinach and mushrooms sauteed in garlic/rosemary oil.
The family had boiled small red potatoes and corn (they all hate spinach).

David had left overs last night and said that he could taste the maple syrup more as a left over----but he said that it was not an unpleasant taste.  I told him how the original called for honey, but since I didn't have any honey, I used the syrup.  He said I should DEFINATELY make these again.