Brined Pork Chops with Apple Hash

Total Time:
4 hr 45 min
25 min
3 hr
1 hr 20 min

6 servings

  • Brine and Pork:
  • Juice of 1 lemon
  • Juice of 1 lime
  • Juice of 1 orange
  • 1/4 cup fresh fennel sprigs
  • 2 tablespoons kosher or sea salt
  • Six 8 to 10-ounce bone-in pork chops
  • 2 tablespoons grapeseed oil
  • Hash:
  • 2 tablespoons grapeseed oil
  • 2 cups thin-sliced Yukon potatoes
  • 1 cup thin-sliced red onion
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 2 cups thin-sliced apple, such as Granny Smith or Gala
  • 1 teaspoon hot sauce, such as Tabasco
  • For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)

  • For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving

  • For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.

  • Cook's Note: The chops can be finished in a preheated 375 degree F oven until reaching 160 degrees F.

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