Apple Brined Pork Chops Recipes

APPLE BRINED PORK CHOPS

Steps:

• 1. * pour apple juice in container big enough for all the chops
• 2. * combine all dry ing. and garlic rub an both sides of chops and dust with pepper
• 3. * place chops in apple juice for at least 4 hrs
• 4. * I pull chops out place on a plate and let sit for 8 minutes on each side to allow grilling to be more even, this is safe and has NEVER been a problem. If you are concerned simply skip this step :) Grill over med low heat for 6-7 min per side until juices run clear
• 5. *sit back, smile, wait for your compliments and ask "Who's doin the dishes"!

BRINED PORK CHOPS WITH APPLE HASH

Steps:

• For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
• For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving
• For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.

BRINED PORK CHOPS WITH APPLES

Steps:

• For brine:
• Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
• For pork:
• Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
• Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
• Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.