Cider-Brined Pork Chops with Creamed Leeks and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Brining the pork makes it especially juicy. Ingredients:
4 1/4 cups apple cider |
3 tablespoons coarse salt |
6 allspice berries |
1 bay leaf |
4 10-ounce bone-in center-cut pork rib chops |
4 tablespoons (1/2 stick) butter |
5 large leeks (white and pale green parts only), thinly sliced |
1 cup whipping cream |
1 1/2 pounds granny smith apples, peeled, cored, halved, each half cut into 4 wedges |
2 tablespoons sugar |
1/2 cup chicken stock or canned low-salt chicken broth |
1/3 cup calvados |
olive oil |
Directions:
1. Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
2. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
3. Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
4. Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
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