Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard Sauce

Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard Sauce


by Thor Erickson
RatingDifficultyIntermediate

A definitive pork recipe that modernizes a classic.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
For Pork Chops
 2 cups cold water
 1 cup Crystal Diamond kosher salt
 1 cup packed light brown sugar
 2 sprigs fresh thyme
 1 tsp whole black peppercorns
 1 tsp whole cloves
 4 cups unfiltered apple cider
 2 cups ice cubes
 8 1-inch or thicker pork chops (thicker chops increases cooking time)
For apple mustard sauce (Makes 2 quarts)
 2 Granny Smith apples, peeled, cored and sliced
 1 shallot, finely diced
 4 oz Oregon riesling
 1 tbsp whole grain mustard
 1 tbsp butter
For Pork Chops
1

In a large saucepan over medium-high heat, bring the water, salt, sugar, thyme, peppercorns and cloves to a boil. Cook for 2 to 3 minutes, stirring occasionally, or until the sugar and salt dissolve.

2

Remove from the heat, add the apple cider and ice cubes, and stir well.

3

Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine.

4

Cover or tightly close the bag and refrigerate for 6 to 12 hours.

5

If you are using a resealable bag, rotate the pork a few times to make sure all of the meat is brined.

6

Before roasting, remove the pork and pat dry with paper towels.

For Apple Mustard Sauce
7

Sauté the apple slices and shallots in a tablespoon of light oil over medium heat until shallots are translucent.

8

Add the riesling and mustard and reduce the sauce by half.

9

Don’t worry if the apples fall apart a bit.

10

Remove sauce from heat and swirl in the butter.

11

Adjust seasoning and serve with the pork chops.

CategoryCuisine

Ingredients

For Pork Chops
 2 cups cold water
 1 cup Crystal Diamond kosher salt
 1 cup packed light brown sugar
 2 sprigs fresh thyme
 1 tsp whole black peppercorns
 1 tsp whole cloves
 4 cups unfiltered apple cider
 2 cups ice cubes
 8 1-inch or thicker pork chops (thicker chops increases cooking time)
For apple mustard sauce (Makes 2 quarts)
 2 Granny Smith apples, peeled, cored and sliced
 1 shallot, finely diced
 4 oz Oregon riesling
 1 tbsp whole grain mustard
 1 tbsp butter

Directions

For Pork Chops
1

In a large saucepan over medium-high heat, bring the water, salt, sugar, thyme, peppercorns and cloves to a boil. Cook for 2 to 3 minutes, stirring occasionally, or until the sugar and salt dissolve.

2

Remove from the heat, add the apple cider and ice cubes, and stir well.

3

Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine.

4

Cover or tightly close the bag and refrigerate for 6 to 12 hours.

5

If you are using a resealable bag, rotate the pork a few times to make sure all of the meat is brined.

6

Before roasting, remove the pork and pat dry with paper towels.

For Apple Mustard Sauce
7

Sauté the apple slices and shallots in a tablespoon of light oil over medium heat until shallots are translucent.

8

Add the riesling and mustard and reduce the sauce by half.

9

Don’t worry if the apples fall apart a bit.

10

Remove sauce from heat and swirl in the butter.

11

Adjust seasoning and serve with the pork chops.

Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard Sauce

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