Before we get into the recipes, let’s talk pork. Today’s pork chops are cut from much leaner pigs than in the past and although this seems like a positive change, it actually makes for less flavorful cuts of pork. Fat is of course, what makes great pork taste so good.

There are two basic types of pork chops, loin and rib. Rib chops are generally fattier but loin chops are more often the chop of choice because of their perfect fillet. However, they are so lean that they tend to be less flavorful and less moist.

One way to off set this is to buy chops that are at least one inch thick and ideally 1-1/2 inches. Thick chops can be browned over medium-high heat to produce a flavorful crust and then the heat reduced to medium to finish cooking which will keep the chops juicy inside. Another way to ensure that chops will be moist is to marinate them.

A less common, but wonderful way to guarantee moist chops is to brine them. Brining over night not only moistens the meat but also adds a lovely nuance of flavor. Our brine solution includes spice, which adds a subtle layer of flavor that is enhanced by this recipe’s onion, apple and cranberry topping.

Brined Pork Chops with Apples & Cranberries

• 1/4 cup coarse salt
• 3 Tablespoons sugar
• 3 bay leaves
• 2 cloves
• 1 cinnamon stick
• 2 teaspoons peppercorns
• 1 garlic clove, smashed
• 4 loin pork chops, 1-1/2" thick
• 8 cups water
• Olive oil
• 2 Tablespoons unsalted butter
• 1 onion, sliced
• 1 granny smith apple, peeled and sliced
• 1/4 cup dried cranberries

Combine water, salt and sugar in a large pot and bring to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer for 5 minutes. Remove from heat and let cool completely. When cool, strain the brine over chops in a dish that allows the chops to be completely submerged. Cover with plastic wrap and marinate in the refrigerator over night.

Heat the butter in a non-stick skillet over medium heat. Add onions and apples and cranberries. Cook and sauté until softened and golden brown. Remove from heat and set aside. Remove chops from the brine and pat dry with a paper towel. Place a fair amount of olive oil in a large skillet over medium heat. Add chops and brown well on both sides. Reduce heat and continue to cook until the internal temperature reaches 137 degrees F. To serve, place an equal amount of sautéed fruit on top of each chop.

For other pork chop recipes, try:

Barbecued Pork Chops

Pork Chops a la Orange

Pork Chops w’ Cream Sherry & Pine Nuts

Vanilla Pork Chops

Spiced Pork Chops

Chops with Garlic Pepper Rub

One of our favorite ways to prepare chops is also the easiest and requires only two ingredients plus salt and pepper.

Pork Chops or Medallions with Chutney

Serves 4

• 4 loin chops
• Major Grey’s Chutney (made by Crosse & Blackwell, this product is gluten-free)
• Salt
• Crushed peppercorns

Prepare a grill. Lightly salt chops and sprinkle generously with peppercorns. When grill is hot, place chops on grill. Grill for about 6-8 minutes depending on thickness of chops. Turn chops over and grill for another 6 minutes. Turn over again and spread tops of chops with chutney. Turn off grill and let sit for a couple of minutes, until the chutney melts over chops. Serve immediately.

We hope you enjoy these and other pork recipes in our Recipe Archives.

- Glutenfreeda