| 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)
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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