I am a big fan of “the other white meat” and particularly when that white meat is made more tender and flavorful
through the process of brining. This
time of the year with an abundance of fresh cider readily available, it’s time
for cider brining and delicious roasted pork chops. This recipe is going to take
a bit of planning in that the chops are at their most juicy and tender if brined
overnight. Brine is easily made, but
takes some time to cool, so allow for this. The next day you pretty much have
it made when it’s time for dinner. Pop a
potato into the oven before you get started with the preparation, have some English
peas ready to be warmed in a nearby pan, and begin making a delicious fall
meal.
Cider-Brined
Pork Chops in Bourbon Sauce
Serves
4
4 1-inch-thick brined rib chops
Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1 tablespoon garlic, minced
1 medium shallot, minced
1-1/2 cups low-sodium chicken stock
1/3 cup Bourbon
1/4 cup light brown sugar
1 tablespoon apple cider vinegar
2 tablespoons heavy cream
To make brine:
2 cups fresh apple
cider
2 tablespoons
Kosher salt
3 allspice
berries
1 bay leaf
2 cups ice
water
Bring cider, salt, allspice, and bay leaf to boil in a large
saucepan, stirring to dissolve salt. Remove from heat. Stir in ice water and
allow to cool completely. Place chops in 9x9-inch glass baking dish. Top with
brine. Cover; refrigerate overnight.
Preheat oven
to 425°F.
Remove chops
from brine, rinse, and pat dry. Season chops
with pepper and dust lightly with flour.
Heat olive oil
in a 12” oven safe sauté
pan over medium high heat. Brown chops, on both sides, turning after 3-4 minutes. Cover pan
with oven safe lid or foil, and place in preheated oven for 10 minutes to roast. Remove chops to a warm platter.
Sauté garlic
and shallot in drippings over medium-high heat until soft (1-2 minutes). Deglaze pan with bourbon and broth. Stir in sugar and vinegar. Cook to reduce by half.
Stir in cream
and add pork chops back to the pan. Cook
for 2 minutes on each side until sauce has thickened to your liking and pork
chops are done.
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4 comments:
Your pork chops sound delicious. I have never brined pork, but I have chicken and it makes it very moist so looks like I have to rethink my pork chops.
Madonna
I have never tried brining pork chops Pattie, what a great recipe~ the bourbon cream sauce sounds divine, my guys would love love love this! Thanks~pinning~
Jenna
I can't wait to try this awesome recipe, these chops look fantastic! Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
I made these pork chops for dinner and it tasted as good is not better than your beautiful photographs. Thanks so much for sharing this easy and impressive recipe. Blessings.
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