Brined Pork Chops with Apple Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Brining your meat is certainly not necessary, but it adds so much moisture to lean cuts like pork and chicken. It's worth it if you have the time. Ingredients:
master brine |
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick) |
cooking spray |
1 1/2 pounds granny smith apples, peeled, cored, and cut into 3/8-inch wedges |
2/3 cup apple cider |
3 tablespoons brown sugar |
2 teaspoons grated peeled fresh ginger |
Directions:
1. Prepare Master Brine. Add pork to brine; seal bag. Let stand in refrigerator 24 hours.
2. Remove pork from brine; rinse and pat dry. Let stand 30 minutes.
3. Heat a large cast-iron skillet over medium-high heat until very hot. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side or until done. Transfer chops to a plate; cover and keep warm.
4. Add apples to pan; sauté 5 minutes. Add cider, brown sugar, and ginger, scraping pan to loosen browned bits. Reduce heat to low; cook 5 minutes until apple is tender, stirring frequently.
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