Pork Chops with Apple and Onion
- 2 c apple juice
- 1.5 T salt
- 1/4 c brown sugar
- 3 peppercorns
- 1 bay leaf
- 1 cinnamon stick
- 2 pork chops
- olive oil
- 1/2 c diced onion
- 1/2 c apple, diced
- 1/2 c chicken broth (or pork, or dry white wine)
The night before:
1. Combine the apple juice, salt, brown sugar, pepper corns, bay leaf, and cinnamon stick in a pot. Bring it all to a boil and when the sugar and salt have dissolved, take it off the heat and let it come to room temperature.
2. Place the pork chops in a baking dish. Pour the liquid over them and add any water needed to make sure they're covered. Use a plate or a mug to keep them submerged.
3. Chill overnight in the fridge.
The night of serving:
4. Remove the chops from the brine and discard the liquid. Brown the chops for 3 to 4 minutes each side in butter and olive oil. Remove to a 350F oven to finish cooking through.
5. Dice an onion and an apple. Place them in the pan. Cook over medium heat until the onions have begun to brown. Add broth and keep cooking until almost dry.
6. Remove chops from oven and garnish with apple onion mix.
SJ Note 7 Aug 2009: Original recipe calls for 1/4 cup salt for brine; I put in 2 T table salt. Also, I will use chicken broth instead of white wine this time.
SJ Note 9 Aug 2009: This was good, but too much apple and onion; reduced each by half, along with wine/broth. A teensy bit too salty, so I reduced that to 1.5 T table salt. If you use a coarse salt, like kosher salt, double that amount. A good, simple, easy dish.