Cider Brined Chops with Sautéed Apples
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.
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.
- Preheat 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.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.