Cider Brined Pork Chops With Creamed Leeks And Apples Recipes

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

CIDER BRINED PORK CHOPS WITH SAUTEED APPLES RECIPE - (4.7/5)

Steps:

• BRINE: In a medium bowl whisk together the apple cider, salt and brown sugar. Continue mixing until the salt and sugar are completely dissolved. Pour the brine in a large resealable plastic bag, along with the pork chops. Seal and refrigerate for at least 4 hours, though preferably overnight. Preheat the oven to 400 degrees F. APPLES: Melt the butter in a sauté pan over medium heat. Add the apple and brown sugar, and stir to coat. Cook until the apples begin to soften, stirring occasionally, about 5 minutes. Pour in the wine, and cook until the most of the way reduced. Stir in the apple cider, stock, thyme and a pinch of salt and pepper. Cook until the apples are very soft and most of the liquid has been absorbed. Set aside. PORK CHOPS & PAN SAUCE: Remove the pork chops from the brine. Discard the liquid. Pat the meat dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron, or oven-safe skillet, over medium-high heat. When the oil is very hot (you'll notice ripples in the oil), but not yet smoking add the pork chops to the pan. Cook until there's a good sear and the meat is browned, 3-5 minutes. Use tongs to flip the meat, and cook for another 3-5 minutes to sear the other side. Transfer the pan to the oven and cook for 10-15 minutes, depending on the thickness of the pork chops. The most accurate measure of doneness is to test the temperature of the meat, which should be at 145 degrees F. When the meat is completely cooked remove the pan from the oven, and transfer the pork chops to a plate. Add 1/4 cup apple cider and 3/4 cup of chicken stock to the same pan you used to cook the pork, and cook over high heat, scraping the bottom of the pan. Bring the liquid to a boil and cook until it's reduced by at least half. Taste and season with additional salt and pepper, if necessary. To serve, divide the pork chops between plates, top with apples and spoon the pan sauce over the meat.

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES

Steps:

• Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
• Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
• Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
• Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.