we get into the recipes, lets talk pork. Todays
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 recipes 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
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.
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:
Chops a la Orange
Chops w Cream Sherry & Pine Nuts
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
- 4 loin chops
- Major Greys Chutney (made by Crosse
& Blackwell, this product is gluten-free)
- 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.