brined pork chops with apple hash
Brining is one of my favorite preparation techniques because you can add a lot of flavor without adding a ton of prep time. It works great for a Thanksgiving turkey as well as a lot of other meats, including pork chops.
The apple hash accompaniment is a nice change from your typical applesauce and definitely worth the extra effort. Enjoy!
What You’ll Need:
Large sauté pan
Brine & Pork
1 lemon, juiced
1 lime, juiced
1 orange, juiced
¼ cup fresh fennel sprigs
2 tbsp kosher or sea salt
6 eight- to ten-ounce bone-in pork chops
2 tbsp grapeseed
2 tbsp grapeseed oil
2 cups thin-sliced Yukon potatoes
1 cup thin-sliced red onion
1 tsp sea salt
1 tsp white pepper
2 cups thin-sliced apple, such as Granny Smith
1 tsp hot sauce, such as Tabasco
Preparation (Serves 6)
Mix 8 cups water, the fruit juices, fennel, and salt in a large saucepan overmedium heat. Simmer for 20 minutes. After heating, remove and allow to cool. Add the chops and allow to sit in the brine for 3 to 24 hours under refrigeration. More time equals more flavor.
In a large sauté pan over high heat, add the oil, allow to warm, and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, which should yield a golden-brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving.
Return pan to medium-high heat; add oil and potatoes. Stir until potatoes soften and brown on the edges. Add onions, salt, and pepper, and cook until onions soften. Reduce heat to medium, add apples, and cook for 4 minutes. Add hash to plate, top with pork chops and then Tabasco.
The chops can be pan seared, then finished in a preheated 375º oven until they reach 160º or your desired temperature