Cider-kissed chops roast
quickly to perfect tenderness in a very hot oven. Caramelized
apples complete this autumn dish. Serve with garlic mashed potatoes
and steamed Brussels sprouts.
Cider
Brined Chops with Sautéed Apples
- 6 pork rib chops, 1 1/2-inches
thick
2 cups apple cider
1 1/2 cups water
1/3 cup salt
1/3 cup packed brown sugar
2 tablespoons coarsely ground black pepper
2 teaspoons dried sage, rubbed
1 teaspoon ground cinnamon
8 tablespoons butter - divided use
3/4 cup granulated sugar
4 tart green apples, like Granny Smith, cored, peeled, each cut
into 8 wedges
- For brine, in large bowl
stir together apple cider, water, salt, brown sugar, pepper,
sage and cinnamon. Stir well until salt and sugar are dissolved.
Place chops in a large heavy plastic bag; pour brine over, seal
bag and refrigerate 6-8 hours.
- Meanwhile, sauté
apples: In large heavy skillet melt 6 tablespoons butter with
sugar over moderately high heat, add the apples and sauté
for 30 minutes, or until apples begin to brown. Turn the apples,
cook 5 minutes more, or until golden brown and sauce is slightly
thickened. Keep warm.
- Heat oven to 450°F
(230°C). In a large heavy skillet heat remaining 2 tablespoons
butter over medium-high heat; brown chops on both sides and transfer
to a shallow roasting pan. Roast for 15 minutes, until just cooked
through. There may be a slight hint of pink in the center of
the chops.
Makes 6 servings.
Nutrition Facts: Calories
470 calories Protein 16 grams Fat 21 grams Sodium 6290 milligrams
Cholesterol 80 milligrams Saturated Fat 12 grams Carbohydrates
59 grams
Recipe provided courtesy
of Pork: The Other White Meat.
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