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Thick Pork Chops w/ Apples & Raisins




Source of Recipe


Tyler Florence on Food Network


Recipe Introduction


I had some very thick grocery store pork chops in the freezer and had been wanting to try this recipe for some time. I knew that they would be dry and tough without a brine. This is an easy one and really did the trick. These were moist and tender and the apples and raisins were delicious. Even Jessica (who doesn’t really care for pork chops) liked these. I didn’t have any apple juice concentrate, but I did have some Trader Joe’s wassail in the fridge – that worked as a great substitute in both instances.


Recipe Link: http://www.foodnetwork.com/recipes/tyler-florence/thick-pork-chops-with-spiced-apples-and-raisins-recipe

List of Ingredients




CHOPS & BRINE:
1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil

SPICED APPLES AND RAISINS:
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
Juice from 1/2 lemon


Recipe



When ready to cook, heat the oven to 350F.

CHOPS & BRINE:
Combine the water, brown sugar, salt, apple juice concentrate, peppercorns and thyme. Pour into a large zipper bag and add the chops. Place in a pan to prevent leakage and refrigerate for 2 hours. No more than that or the meat will become mushy.

Take the chops from the brine and dry well. Sprinkle with salt and pepper. In a heavy skillet that will fit all 4 chops, over medium-high heat pour a 3 second drizzle of olive oil and get hot. You should cook the chops two at a time so that they have room to brown well. Add 2 of the chops to the pan and brown well on either side – about 4 minutes per side. Place the chops on a plate and brown the other two. Fit the first 2 chops into the pan and roast in the oven for about 30 minutes – internal temperature of about 140 to 145F.

SPICED APPLES AND RAISINS:
While the pork cooks, melt the butter in a clean skillet over medium heat. Add the apples and thyme and toss. Stirring, cook for about 8 minutes – they should be lightly browned. Add the raisins and apple juice concentrate and scrape up any browned bits. Add the brown sugar, cinnamon, cloves and the dry mustard. Stir and taste and add salt and pepper, as needed. Add the lemon juice, reduce the heat to medium-low and simmer for about 10 minutes. The apples should be soft. Spoon the apple mixture over the chops and serve.

Serves 4.