Pork- Cider-Brined Pork Chops
Source of Recipe
KY Messenger Inquirer Dec/01
List of Ingredients
Brine and pork:
2 cups apple cider
13/4 cups water
1/4 cup kosher salt
1/4 cup packed brown sugar
1 tbs. coarsely ground black pepper
1 tsp. dried sage
1 cinnamon stick
4 pork-loin chops, about 3/4-inch thick
2 tsp. oil
Sauce:
2 tbs. dried cranberries or cherries
1/4 cup brandy
1/2 cup low-sodium chicken broth
1/3 cup apple cider
1/2 tsp. arrowroot
1/4 cup fat-free half-and-half
2 tsp. Dijon mustard
Recipe
To prepare the brine: Combine the apple cider and water in a saucepan; bring to a boil. Add the kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Cool the brine; refrigerate until cold.
Put the chops into a 21/2 to 3-quart glass dish. Pour the cold brine over the chops, cover with plastic wrap and refrigerate at least 12 hours, up to 24 hours.
Begin to prepare the sauce. Soak the dried berries in the brandy for 30 minutes. Drain, reserving the fruit and brandy separately.
Remove the chops from the brine; discard brine. Pat dry with paper towels. Heat the oil in a large 10- to 12-inch nonstick skillet over medium heat. When the pan is hot, add the pork chops and cook about 5 minutes per side, or until cooked through. Remove the chops from the pan and keep warm. Pour off any fat in the pan.
Put the pan back on medium-high heat. Deglaze with the reserved brandy, cooking until reduced by about half. Add the broth, cider and cranberries. Cook until reduced by half. Turn the heat to medium-low. Put the arrowroot into a measuring cup and whisk in the half-and-half and mustard. Stir several spoonfuls of the hot broth mixture, one at a time, into the half-and-half to warm. Add to the pan, stirring until lightly thickened.
Spoon the sauce over the chops and serve.
Makes 4 servings.
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