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Prep Time: 8 Minutes Cook Time: 29 Minutes |
Ready In: 37 Minutes Servings: 4 |
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The brine serves as both a tenderizer and a flavor enhancer, but it will not leave the meat overly salty. Serve these chops atop a bed of steamed spinach with a side of barley or quinoa. Ingredients:
1 cup apple juice, divided |
2 tablespoons low-sodium soy sauce |
1 tablespoon brown sugar |
1 tablespoon kosher salt |
1 garlic clove, minced |
1/4 teaspoon dried thyme |
4 (6-ounce) bone-in center-cut loin pork chops (about 3/4 inch thick) |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil, divided |
1/2 cup sliced shallots |
1/4 cup cider vinegar |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine 1/2 cup apple juice and next 5 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
2. Remove pork from bag, and discard marinade. Sprinkle chops with pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chops to pan; cook 10 minutes on each side or until done. Place chops on a platter, and cover loosely with foil. Pour off excess fat from pan.
3. Add remaining 1 teaspoon oil to pan; heat over medium heat. Add shallots; sauté 3 minutes or until tender. Add remaining 1/2 cup apple juice and cider vinegar, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by half. Serve pork chops with sauce. Sprinkle chops evenly with parsley.
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