ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY
Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
- Enjoy!
Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams
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Caurice Braxton
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of brown sugar next time.
Leneshe Lofipo
[email protected]I'm not a big fan of cider, so I used apple juice instead. The results were still amazing. The pork chops were tender and juicy, and the sauce was flavorful.
thethiny Main
[email protected]The pork chops were a bit overcooked, but the sauce was amazing. I'll definitely make it again, but I'll keep an eye on the doneness of the chops.
Munir khichi
[email protected]I followed the recipe to the letter, but my pork chops turned out tough and dry. I'm not sure what went wrong, but I'm disappointed with the results.
Dass e
[email protected]This recipe is a bit time-consuming, but it's worth it. The pork chops were amazing, and the sauce was to die for. I will definitely make it again.
Jhoel Fernando Chambi Martinez
[email protected]I made this recipe exactly as written, and the results were fantastic. The pork chops were cooked perfectly, and the sauce was thick and flavorful. I highly recommend this recipe.
Cindy Zuniga
[email protected]This recipe is a keeper! The chops were tender and juicy, and the sauce was amazing. I can't wait to make it again.
Rana Sharjeel
[email protected]One of the best pork chop recipes I've ever tried. The cider braising method infused the chops with so much flavor, and the sauce was incredible.
JK Jamal
[email protected]Easy to follow instructions and amazing results! The pork chops were cooked to perfection, and the sauce was to die for. I served it with mashed potatoes and green beans, and it was a hit at the dinner table.
Ayub Mohamed
[email protected]I'm not a huge pork chop fan, but this recipe convinced me otherwise. The cider and brown sugar created a perfect balance of sweet and savory, and the chops were cooked to perfection. I'll definitely be making this again.
Nwabugwu Anamele
[email protected]This one-pan cider braised pork chops recipe was an absolute game-changer for me! The chops turned out incredibly tender and juicy, with an explosion of flavor in every bite. The combination of cider, brown sugar, and garlic created a sweet and tangy