Brined Pork Chops with Apple Compote

Name: Brined Pork Chops with Apple Compote
Prep time: 23 h 18 min
Cook time: 23 h 18 min
Total time: 23 h 18 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters apple cider; 4 servings Master Brine; 3 Tbsps brown sugar; 2 teaspoons grated peeled fresh ginger; 680 grams Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges; 680 grams bone-in center-cut pork chops (about 1/2 inch thick)

Brined Pork Chops with Apple Compote

Brined Pork Chops with Apple Compote might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 405 calories, 37g of protein, and 12g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 23 hours and 18 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have apple cider, ginger, brown sugar, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Prepare Master Brine.

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Brine

Add pork to brine; seal bag.

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Brine

Pork

Let stand in refrigerator 24 hours.

Remove pork from brine; rinse and pat dry.

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Brine

Pork

Let stand 30 minutes.

Heat a large cast-iron skillet over medium-high heat until very hot. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add pork; cook 3 to 4 minutes on each side or until done.

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Pork

Transfer chops to a plate; cover and keep warm.

Add apples to pan; saut 5 minutes.

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Apple

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Frying Pan

Add cider, brown sugar, and ginger, scraping pan to loosen browned bits. Reduce heat to low; cook 5 minutes until apple is tender, stirring frequently.

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Brown Sugar

Ginger

Apple

Cider

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Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

158milliliters

apple cider 4servings

Master Brine 3Tbsps

brown sugar 2teaspoons

grated peeled fresh ginger 680grams

Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges 680grams

bone-in center-cut pork chops (about 1/2 inch thick)

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.