Cider-Brined Pork Chops with Sautéed Apples

Name: Cider-Brined Pork Chops with Sautéed Apples
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters apple cider; 6 servings Sauteed Apples; 2 bay leaves; 6 bone-in pork chops, each 3/4- to 1-in. thick; 3 Tbsps butter; 177 milliliters chicken stock; 118 milliliters crème fraîche; 2 cloves garlic, crushed; 4 Tbsps kosher salt; 1 teaspoons pepper; 1 teaspoon red chile flakes; 2 Tbsps whole-grain mustard

Cider-Brined Pork Chops with Sautéed Apples might be just the main course you are searching for. One portion of this dish contains around 37g of protein, 26g of fat, and a total of 497 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. It is a good option if you're following a gluten free and primal diet. If you have crème fraîche, pork chops, bay leaves, and a few other ingredients on hand, you can make it. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert.

Instructions

In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes.

Ingredients you will need

Whole Garlic Cloves

Red Pepper Flakes

Bay Leaves

Cider

Water

Salt

Equipment you will use

Bowl

Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.

Ingredients you will need

Pork Chops

Meat

Equipment you will use

Bowl

Preheat oven to 32

Equipment you will use

Oven

Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat.

Ingredients you will need

Pork Chops

Butter

Brine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pork Chops

Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.

Equipment you will use

Baking Pan

Oven

Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits.

Ingredients you will need

Cider

Equipment you will use

Wooden Spoon

Frying Pan

Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes.

Ingredients you will need

Chicken Stock

Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in crme frache. Season with remaining 1/2 tsp. salt and the pepper.

Ingredients you will need

Mustard

Butter

Pepper

Sauce

Salt

Remove the pork from oven and spoon a generous amount of sauce over each chop.

Ingredients you will need

Sauce

Pork

Equipment you will use

Oven

Serve topped with sauted apples.

Ingredients you will need

Apple

Equipment

Ingredients

Servings:

946milliliters

apple cider 6servings

Sauteed Apples 2

bay leaves 6

bone-in pork chops, each 3/4- to 1-in. thick 3Tbsps

butter 177milliliters

chicken stock 118milliliters

crème fraîche 2cloves

garlic, crushed 4Tbsps

kosher salt 1teaspoons

pepper 1teaspoon

red chile flakes 2Tbsps

whole-grain mustard

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices 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 La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.