Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard Sauce
by Thor Erickson
A definitive pork recipe that modernizes a classic.
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.
Remove from the heat, add the apple cider and ice cubes, and stir well.
Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine.
Cover or tightly close the bag and refrigerate for 6 to 12 hours.
If you are using a resealable bag, rotate the pork a few times to make sure all of the meat is brined.
Before roasting, remove the pork and pat dry with paper towels.
Sauté the apple slices and shallots in a tablespoon of light oil over medium heat until shallots are translucent.
Add the riesling and mustard and reduce the sauce by half.
Don’t worry if the apples fall apart a bit.
Remove sauce from heat and swirl in the butter.
Adjust seasoning and serve with the pork chops.
Ingredients
Directions
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.
Remove from the heat, add the apple cider and ice cubes, and stir well.
Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine.
Cover or tightly close the bag and refrigerate for 6 to 12 hours.
If you are using a resealable bag, rotate the pork a few times to make sure all of the meat is brined.
Before roasting, remove the pork and pat dry with paper towels.
Sauté the apple slices and shallots in a tablespoon of light oil over medium heat until shallots are translucent.
Add the riesling and mustard and reduce the sauce by half.
Don’t worry if the apples fall apart a bit.
Remove sauce from heat and swirl in the butter.
Adjust seasoning and serve with the pork chops.
