Apple Cider Brined Pork Chops
10
Minutes Prep Time
10
Minutes Cook Time
6
Servings
Here’s a tender and tasty way to serve that popular family standard – pork chops. Chef Kevin Fonzo of K Restaurant in Orlando shows us how to make and use a brine to add flavor and tenderize the meat. He suggests serving the pork chops with his Apple, Sausage and Chestnut Stuffing recipe. (For the stuffing recipe, see the first five steps of this recipe on our blog.)
INGREDIENTS
6 8-ounce pork chops
4 cups apple cider
3 ½ cups water
½ cup salt
½ cup brown sugar
1 tablespoon pepper
1 cinnamon stick
1 bay leaf
2 tablespoons oil
INSTRUCTIONS
In a medium size sauce pot bring all ingredients, except pork chops, to a boil. Cook until sugar & salt dissolves. Allow to cool. Add pork chops to brine liquid. (Brine up to 4 hours but no longer than 2 days.)
Remove pork chops from brine and pat dry with paper towels.
Heat large sauté pan and add 2 tablespoons oil.
Add pork chops to hot sauté pan.
Cook for approximately 4-5 minutes per side or until pork has an internal temperature of 150 degrees F.
NOTES
Serve with Apple, Sausage and Chestnut Stuffing.
Courtesy of Kevin Fonzo, Chef & Owner of K Restaurant, Orlando
As seen on The Daily Chew