I made this wonderful and flavorful dish last night. I'm pork chop challenged meaning that my pork chops are always either under-done or over-done. These pork chops however were perfect. I did cut the recipe in half as I only had 2 thick chops. And although the baking time said 30 minutes, mine were done in 20 minutes. Every oven is different so if you decide to make this, check the chops after 15 minutes with a thermometer. They came out nice-n-tender and the spiced apples were soooo goood.
This dish is sooo easy to make and you can really impress your family or guest w/ this delicious meal.
Spiced Apples and Raisins: 2 tablespoons unsalted butter 3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges Leaves from 2 fresh thyme sprigs 1/4 cup raisins 3/4 cup frozen apple juice concentrate, thawed 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch dry mustard Sea salt and freshly ground black pepper 1/2 lemon
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
Pork chops n apples,such a great combo.
Is`nt brining a wonderful thing?
Thanks Nancy for the recipe n great review.
Yummm! Thanks Nancy!!!!! Sounds fabulous!!!!
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
Sold ~ Chops are on the menu this week ~ Thanks so mcuh Nancy for sharing the recipe and review ~ Howdy Rosie~
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Janie, be sure to do a review wether you like them or not.
I certainly wish I wuz there for this one Sweet Pea, looks wonderful. Or at least had the ingredients to make it tonight! Thank-you much for the great rec & rev.
Teeheehee, wonder if I can beat Janie to this one.
: ^ )
another good one for Carol, who seems to love Pork ~
Jillie, Think I may have beat you to it ~ Sounds so familiar and its safe in favorites ` ~ Janie
Those sound Delicious Nancy and what a great review.
Thank you for sharing this .
Susan-Serving as a Taste Of Home Field Editor since 2009
bump Thank you so.......much Nancy for posting this recipe. I am like you, pork challenged and I am always looking for recipes to make my chops moist. Not undercooked or over cooked. This is definitely going in to my file to have real soon. Thanks again Gail
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