Cider Brined Pork Chops are so good and so easy to prepare. The apple cider gives this pork chops a delicate flavor and extra tenderness to the bite. Once brined, these chops can be either pan-fried, broiled, or grilled. Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. The secret to cooking brined meat, is not to overcook them. Try making these delicious Cider Brined Pork Chops for your loved ones. Learn all about Brining Pork.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More great Pork Recipes.
- 4 (6-ounce) pork-loin chops, about 3/4-inch thick
- 2 tablespoons cranberries or cherries, dried
- 1/4 cup brandy
- 2 teaspoons olive oil
- 1/2 cup chicken broth (fat-free)
- 1/3 cup apple cider
- 1/2 teaspoon cornstarch
- 1/4 cup skim milk or fat-free milk
- 2 teaspoon Dijon-style mustard
- 2 cups apple cider
- 1 3/4 cups water
- 1/4 cup coarse salt
- 1/4 cup firmly-packed brown sugar
- 1 tablespoon pepper, coarsely ground
- 1 teaspoon sage, dried
- 1 cinnamon stick
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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. The pork chops and the brine solution must be refrigerated and kept below 40 degrees F. at all times.
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Soak the dried cranberries or cherries in the brandy for 30 minutes. Drain, reserving the fruit and brandy separately; set aside.
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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.
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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 an internal temperature of 155 degrees 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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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.
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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.
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Makes 4 servings.
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Each Serving Totals – 5.6 Fat Grams, 174.2 calories, 4.5 WW Points
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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).
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NOTE: To determine how much brine you will need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.