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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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