ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY

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One-Pan Cider-Braised Pork Chops Recipe by Tasty image

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

4 cups water
2 dried bay leaves
4 cloves garlic, crushed
1 tablespoon black peppercorn
⅓ cup sea salt
4 cups ice
2 bone-in pork chops, about 1-inch (2 -cm) thick
sea salt, to taste
pepper, to taste
1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
2 shallots, diced
3 cups turnip, diced
1 tablespoon dijon mustard
1 tablespoon fresh sage, chopped
2 cups apple cider
1 cup reduced sodium chicken stock
1 bunch collard green, stemmed and toughly chopped

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

Caurice Braxton
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This recipe is a bit too sweet for my taste. I would reduce the amount of brown sugar next time.


Leneshe Lofipo
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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