BEER BRINED PORK CHOPS WITH ROASTED APPLES
For the perfect dish for a chilly autumn evening, marinate pork chops overnight in a beer-based marinade and serve with apples roasted with garlic and other seasonings.
Provided by By Bree Hester
Categories Entree
Time 5h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally.
- Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray.
- In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45 minutes to 1 hour or until apples are softened.
- About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes.
- Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.
Nutrition Facts : ServingSize 1 Serving
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.
BEER BRINED PORK CHOPS
Tender full-flavored pork chops that are always a crowd pleaser. Great on the grill! Pat dry the meat before you put it on the grill for good grill marks. Also, use a meat thermometer to insure proper cooking.
Provided by Goodie
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 12h30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
- Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 216.7 calories, Carbohydrate 10 g, Cholesterol 59.1 mg, Fat 7.2 g, Fiber 0.6 g, Protein 24.3 g, SaturatedFat 2.6 g, Sodium 964.3 mg, Sugar 2.4 g
BEER BRINED PORK CHOPS
Make and share this Beer Brined Pork Chops recipe from Food.com.
Provided by Chef Gorete
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep dish, combine the beer, water, salt & sugar, then add the onions. Submerge the pork chops in the brine then cover and refrigerate. Refrigerate for 12 to 24 hours.
- Dry Rub: In a bowl, thoroughly combine the dry rub spices, then set aside.
- Take the dish out of the fridge one hour prior to cooking.
- Heat a greased grill pan on medium heat. Remove pork chops from brine then pat dry with paper towels. Rub the spice blend onto both sides of the chops.
- Place seasoned chops to grill and cook until the juices run clear when pork pierced, about 5 minutes per side.
Nutrition Facts : Calories 430.4, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 3608, Carbohydrate 16.5, Fiber 1.5, Sugar 9.6, Protein 42.5
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