Brined Pork Chops With Apples Recipes

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BRINED PORK CHOPS WITH APPLE HASH



Brined Pork Chops with Apple Hash image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1/4 cup fresh fennel sprigs
2 tablespoons kosher or sea salt
Six 8 to 10-ounce bone-in pork chops
2 tablespoons grapeseed oil
2 tablespoons grapeseed oil
2 cups thin-sliced Yukon potatoes
1 cup thin-sliced red onion
1 teaspoon sea salt
1 teaspoon white pepper
2 cups thin-sliced apple, such as Granny Smith or Gala
1 teaspoon hot sauce, such as Tabasco

Steps:

  • For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
  • For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving
  • For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.

Nutrition Facts : Calories 306 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 102 milligrams, Sodium 1449 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 34 grams, Sugar 8 grams

GRILLED APPLE BRINED PORK CHOPS



Grilled Apple Brined Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 7

2 cups apple juice
1 tablespoon coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 teaspoon red pepper flakes
5 rib end pork chops, about 1 1/2 pounds
1 tablespoon grill seasoning

Steps:

  • In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
  • Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
  • Remove pork from brine, rinse with cold water and pat dry with paper towels.
  • Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

BRINED PORK CHOPS WITH APPLES



Brined Pork Chops with Apples image

Categories     Fruit     Pork     Apple     Pork Chop     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Brine:
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 tablespoons coarsely ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon ground cinnamon
4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 tablespoon olive oil
1 onion, thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup canned low-salt chicken broth
1/2 cup apple cider
1/4 cup Calvados or apple brandy
2 tablespoons raisins
1/2 teaspoon ground ginger
1/3 cup whipping cream
1 tablespoon Dijon mustard

Steps:

  • For brine:
  • Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
  • For pork:
  • Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
  • Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
  • Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

BEER BRINED PORK CHOPS WITH ROASTED APPLES



Beer Brined Pork Chops with Roasted Apples image

For the perfect dish for a chilly autumn evening, marinate pork chops overnight in a beer-based marinade and serve with apples roasted with garlic and other seasonings.

Provided by By Bree Hester

Categories     Entree

Time 5h30m

Yield 8

Number Of Ingredients 18

8 boneless center-cut pork chops (1/2 inch thick)
3 cups water
1 bottle or can (12 oz) beer
1/4 cup packed brown sugar
1/4 cup kosher (coarse) salt
6 black peppercorns
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 tablespoon olive oil
8 Golden Delicious apples, peeled, cut into 1/2-inch cubes
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon table salt
1/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
1/4 cup olive oil

Steps:

  • Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally.
  • Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray.
  • In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45 minutes to 1 hour or until apples are softened.
  • About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes.
  • Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.

Nutrition Facts : ServingSize 1 Serving

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