42 Degrees' Cider-Cured Pork Chops

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Easy and beyond delicious.
Ingredients
Brine
4 cups water
2 cups hard cider
1/4-1/2 cup salt
1/2 cup light brown sugar
10 peppercorns
4 bay leaves
1/2 bunch fresh thyme (or some dried)
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 apple, peeled and chopped.
Rest
4 center-cut pork loin chops, 1/14-1 1/2" thick
olive oil as needed
 
Directions
1. To make the brine: Combine all brine ingredients in a saucepan and bring to a boil over high heat. Remove from heat and let cool, then put in refrigerator until cold. 
2. Add the pork chops to the COLD brine. Weight them down with a plate if necessary to keep them completely submerged. Refrigerate for 1-2 days.
3. Remove the chops, pat them dry. Heat skillet over medium-high heat. When hot, add the chops and reduce to medium-low. Cook for 10 minutes, then turn over and cook for another 10 min, or until chops are no longer pink at the bone.
 
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   SauteedMain Ingredient   Pork
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Diabetic-Friendly, Wheat/Gluten-Free




Pauline Jennings

Member since Feb 2010

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