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Cider-Brined Pork Chops Recipe
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
Cider Brine (see recipe below)
4 pork-loin chops (6-ounce each), about 3/4-inch thick
2 tablespoons dried
cranberries or dried
1/4 cup brandy
1/2 cup fat-free chicken broth
1/3 cup apple cider
1/2 teaspoon cornstarch
1/4 cup fat-free or skim milk
2 teaspoon Dijon-style mustard
Prepare Cider Brine. Put the chops into a large glass dish.
Pour the prepared cold brine over the chops, cover with plastic wrap, and refrigerate at least 12 hours and up to 24 hours.
Soak the dried cranberries or cherries in the brandy for 30
minutes. Drain, reserving the fruit and brandy separately; set aside.
Remove the pork chops from the brine. Rinse pork twice
after removing it from the brine solution; discard brine. NOTE: If you are not ready to
cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to
use. Pat pork chops dry with paper towels.
In a large frying pan over medium heat, heat the oil. When
the pan is hot, add the pork chops and cook approximately 5 minutes per side, or until the
internal temperature reaches a temperature of 155°F on a
meat thermometer. Remove the chops from the pan and keep warm. Pour off any fat in the pan.
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Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Place the frying pan back on medium-high heat. Deglaze with
the reserved brandy, cooking until reduced by about half. Add the chicken broth, apple
cider, and cranberries or cherries. Cook until reduced by half. Turn the heat to
medium-low. Put the cornstarch into a measuring cup and whisk in the milk and mustard.
Stir several spoonfuls of the hot broth mixture, one at a time, into the milk to warm. Add
to the pan, stirring until lightly thickened. Spoon the sauce over the chops and serve.
Makes 4 servings.
2 cups apple cider
1 3/4 cups water
1/4 cup coarse
1/4 cup firmly-packed brown sugar
1 tablespoon coarsely-ground
1 teaspoon dried
1 cinnamon stick
To prepare the brine: In a large saucepan over medium-high
heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper,
sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine
completely in the refrigerator before adding pork).
NOTE: To determine how much brine
you'll need, place the meat to be brined in your chosen container. Add water to cover.
Remove the meat and measure the water.