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Cider-brined pork chops with saut??ed apples (hits: 1804 )
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| Serves |
6 |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by erin | Country/Provence not provided |
Ingredients:
4 cups, plus 3/4 cup apple cider
4 Tbsp, plus 1/2 tsp kosher salt
2 bay leaves
2 cloves garlic, crushed
1 tsp red chile flakes
6 bone-in pork chops, each one 3/4-1 inch thick
3 Tbsp butter
3/4 cup chicken stock
2 Tbsp whole-grain mustard
1/2 cup cr?me fra?che
1/2 tsp pepper
Saut?ed apples (see notes) |
Instructions:
1. In a large bowl, mix 4 cups cider, 2 cups cold water, 4 Tbsp salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.
2. Preheat oven to 325?F. Remove pork chops from brine and blot dry. Melt 2 Tbsp butter in large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9x13 inch baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.
3. Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 Tbsp butter and the mustard. When sauce is no longer bubbling, stir in cr?me fra?che. Season with remaining 1/2 tsp salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with saut?ed apples. |
Notes:
Saut?ed apples: Peel and core 3 large apples (any variety) and cut into 1/4-inch-thick wedges. In a medium frying pan over medium heat, cook the apples with 2 Tbsp butter, 2 Tbsp cider vinegar, and 1/4 tsp salt. Cook until apples are soft and golden but not mushy, 4 to 6 minutes. |
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