Brined Pork Chops with Apple Hash
- Total:
- 4 hr 45 min
- Prep:
- 25 min
- Inactive:
- 3 hr
- Cook:
- 1 hr 20 min
- Yield:
- 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 306 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 102 milligrams
- Sodium
- 1449 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 34 grams
- Sugar
- 8 grams
Ingredients
Brine and Pork:
Hash:
Directions
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.
Giant Reese's Cup with Pieces
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Japanese Cheesecake 01:06
Now Playing
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
IDEAS YOU'LL LOVE
