Side Pannel
Pork Chops With Spiced Apples
Pork Chops With Spiced Apples
- Recipe Submitted by maryjosh on 12/22/2016
Ingredients List
- Pork Chops-
- 4 pork chops boneless loins, about 1-inch thick
- 1 tablespoon unsalted butter
- 4 sprigs rosemary
- 8 sprigs of thyme
- Pork Brine-
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon black peppercorns
- 2 cups water (warm)
- Pork Spice Mix-
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/8 teaspoon cinnamon ground
- 1/16 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- Spiced Apples-
- 2 tablespoons olive oil
- 1 yellow onion thinly sliced (1/8-inch), about 2 cups
- 2 cloves garlic thinly sliced
- 1/4 teaspoon kosher salt
- 2 Fuji apples thinly sliced (1/8-inch), about 3 cups
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple jelly or apricot jelly
- 1 teaspoon honey
- 2 teaspoons dijon mustard
- 2 slices bacon cooked and chopped
- 1/16 teaspoon cinnamon ground
- 1/16 teaspoon ginger ground
- 1/16 teaspoon nutmeg ground
- 1/8 teaspoon kosher salt
Directions
Brine-
In a medium sized bowl, whisk together ¼ cup sugar, ¼ cup salt, 1 tablespoon peppercorns, and 2 cups warm water until dissolved. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes up to 2 hours.
Spiced Apples-
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced onions, garlic and ¼ teaspoon of salt. Cook until onions are translucent but not brown, constantly stirring, for 8 minutes.
Add 1 tablespoon butter to the pan and sliced apples. Cook, occasionally stirring until apples are just tender, about 8 minutes.
Add the vinegar, stir and cook for 1 minute. Add jelly, honey and Dijon mustard to the pan, stir, and cook for 2 minutes. Add chopped bacon and cook for one minute. Add cinnamon, ginger, nutmeg and 1/8 teaspoon salt, stir and cook for one minute.
Set apples aside until ready to serve.
Pork-
Drain the pork chops from the brine and dry thoroughly with paper towels. Evenly sprinkle the spice blend on each side of the pork chops, about ¼ - ½ teaspoon of spice on each side.
Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Carefully add the spiced pork chops to the hot pan, cooking 5-6 minutes on the first side each side until golden brown on the surface. Flip the loin chops and add 1 tablespoon butter to the center of the pan, and evenly distribute the rosemary and thyme in the pan. Cook the other side of the pork chops for another 5-6 minutes, or until an instant-read thermometer inserted into the thickest chop reaches 140° F. Transfer chops to a serving plate.
Reheat the spiced apples and top each pork chop with apples. Enjoy!
In a medium sized bowl, whisk together ¼ cup sugar, ¼ cup salt, 1 tablespoon peppercorns, and 2 cups warm water until dissolved. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes up to 2 hours.
Spiced Apples-
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced onions, garlic and ¼ teaspoon of salt. Cook until onions are translucent but not brown, constantly stirring, for 8 minutes.
Add 1 tablespoon butter to the pan and sliced apples. Cook, occasionally stirring until apples are just tender, about 8 minutes.
Add the vinegar, stir and cook for 1 minute. Add jelly, honey and Dijon mustard to the pan, stir, and cook for 2 minutes. Add chopped bacon and cook for one minute. Add cinnamon, ginger, nutmeg and 1/8 teaspoon salt, stir and cook for one minute.
Set apples aside until ready to serve.
Pork-
Drain the pork chops from the brine and dry thoroughly with paper towels. Evenly sprinkle the spice blend on each side of the pork chops, about ¼ - ½ teaspoon of spice on each side.
Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Carefully add the spiced pork chops to the hot pan, cooking 5-6 minutes on the first side each side until golden brown on the surface. Flip the loin chops and add 1 tablespoon butter to the center of the pan, and evenly distribute the rosemary and thyme in the pan. Cook the other side of the pork chops for another 5-6 minutes, or until an instant-read thermometer inserted into the thickest chop reaches 140° F. Transfer chops to a serving plate.
Reheat the spiced apples and top each pork chop with apples. Enjoy!
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