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CATEGORY CUISINE TAG YIELD
Meats Infood01 1 Servings

INGREDIENTS

***PORK BRINE, CAN STORE UP
TO 1 MONTH IN Can store
up to 1
THE REFRIGERATOR***
month in the
4 oz Sugar
1/4 c Molasses
2 oz Kosher salt
2 qt Water
1/4 Cinnamon stick
1/2 T Coriander
1/2 T Whole black pepper
2 Garlic cloves, smashed
2 Whole cloves
4 Double cut pork chops, ask
your butcher
2 T Butter
2 Granny Smith apples, sliced
thin
1/4 c Cider vinegar
4 c Pork brine
Salt and pepper

INSTRUCTIONS

For the brine: Combine all ingredients in a medium sized pot and  bring
to a boil. Remove from heat and let cool in the refrigerator.  Place
the pork chops in a glass or ceramic baking dish that will hold  them
comfortably in a single layer. Pour the brine over the chops and  place
in the refrigerator for 8 hours or overnight. Remove the pork  chops
from the brine and season well with salt and pepper. Grill or  roast
until desired doneness, approximately 12 minutes for medium.  Remove
the chops from the oven and keep in a warm place while you  prepare the
apples. In a large saute pan, heat the butter over high  heat. When it
starts to brown add the apples and saute, tossing, for  1 to 2 minutes.
Add the molasses, cook for 1 minute and add the cider  vinegar and
reduce by half. Place a pork chop on each plate and top  with some
apples and the cooking juices.  Yield: 4 servings  Converted by
MC_Buster.  NOTES : Recipe courtesy of Trey Foshee  Recipe by: IN FOOD
TODAY SHOW #IND079  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 921
Calories From Fat: 210
Total Fat: 24g
Cholesterol: 61.1mg
Sodium: 21419.5mg
Potassium: 1397.5mg
Carbohydrates: 181.7g
Fiber: 2.7g
Sugar: 160.2g
Protein: <1g


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