Email to Cat      

Brined Pork Chops with Pan Juices

Source of Recipe


From "How to Cook Meat"






List of Ingredients



• 2-1/2 cups water
  
• 1/4 cup kosher salt
  
• 1/3 cup packed brown sugar
  
• 3/4 cup apple cider or juice, divided
  
• 1 bay leaf
  
• 3 allspice berries, lightly crushed
  
• 1 Tbsp ground black pepper
  
• 4 bone-in pork top loin chops, about 3/4- to 1-inch thick
  
• 2 tsp olive oil
  
• 1/2 cup reduced-sodium chicken broth
  






Instructions



1. Combine the water, salt, brown sugar, 1/2 cup apple cider, bay leaf, allspice berries and pepper. Put the pork chops in a glass dish and pour the brine over them. Cover and refrigerate at least 6 hours and up to 24 hours.
   
   
2. Remove the chops from the brine and pat with paper towels to remove some of the excess moisture. Discard the brine.
   
   
3. Heat the olive oil in a heavy 10-inch skillet, such as cast iron, over medium heat. When the pan is hot, add the chops and brown 4 minutes per side. Cover, reduce the heat to medium-low and cook 10 minutes, or until cooked through. Remove the chops from the pan and cover with aluminum foil to keep them warm.
   
   
4. Deglaze the pan with 1/4 cup cider and the broth. Boil for a few minutes to lightly thicken, then pour over the chops and serve.
   
   Makes 4 servings.