| 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 |
tb |
Coriander |
| 1/2 |
tb |
Whole black pepper |
| 2 |
|
Garlic cloves; smashed |
| 2 |
|
Whole cloves |
| 4 |
|
Double cut pork chops; (ask your butcher) |
| 2 |
tb |
Butter |
| 2 |
|
Granny Smith apples; sliced thin |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Cider vinegar |
| 4 |
c |
Pork brine |
|
|
Salt and pepper |
INSTRUCTIONS
REFRIGERATOR
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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