Cider-Brined Pork Chops with Sautéed Apples

Cider-Brined Pork Chops with Sautéed Apples
Photo by Dan Goldberg

Ingredients

  • 6 bone-in pork chops, each 3/4- to 1-in. thick
  • 4 tablespoons plus 1/2 tsp. kosher salt
  • 4 tablespoons plus 1/2 tsp. kosher salt
  • 1 teaspoon red chile flakes
  • 1 teaspoon red chile flakes
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, crushed
  • + 17 more ingredients
    • ½ cup crème fraîche
    • 2 cloves garlic, crushed
    • 4 cups plus 3/4 cups apple cider
    • Sautéed Apples
    • ¾ cup chicken stock
    • ½ teaspoon pepper
    • 6 bone-in pork chops, each 3/4- to 1-in. thick
    • 2 tablespoons whole-grain mustard
    • ½ teaspoon pepper
    • ½ cup crème fraîche
    • 2 bay leaves
    • 4 cups plus 3/4 cups apple cider
    • ¾ cup chicken stock
    • 3 tablespoons butter
    • 3 tablespoons butter
    • 2 bay leaves
    • Sautéed 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 325°. Remove pork chops from the brine and blot dry. Melt 2 tb...

View full recipe at My Recipes

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