Cider-Brined Pork Chops with Apple Chutney

Mains

Pure comfort food, this easy-to-assemble skillet supper is great for a quick weeknight meal, as long as you have remembered to brine the chops overnight. If there are no green beans at the market, halved Brussels sprouts or sugar snap peas make a good substitute.

 

Cider-Brined Pork Chops with Apple Chutney

 

Ingredients

 

For the pork chops:

  • 4 cups (32 fl. oz./1 l) apple cider
  • Kosher salt
  • 8 peppercorns
  • 1 bay leaf
  • 4 bone-in center-cut pork chops, each about 7 oz. (210 g) and 3/4 inch (2 cm) thick

For the apple chutney:

  • 1 Tbs. olive oil
  • 1 shallot, minced
  • 3 apples, such as Fuji or Pink Lady, peeled, cored and cut into 1-inch (2.5-cm) dice
  • 1/2 cup (3 oz./90 g) dried cranberries
  • 1/4 cup (2 oz./60 g) firmly packed light brown sugar
  • 6 Tbs. (3 fl. oz./90 ml) apple cider vinegar
  • 2 tsp. peeled and minced fresh ginger
  • Kosher salt and freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 1 Tbs. yellow mustard seeds (optional)
  • 1/2 cup (4 fl. oz./125 ml) apple cider
  • 2 Tbs. olive oil
  • 1/2 lb. (250 g) green beans, trimmed

Directions

 

1. To make the brine, in a saucepan over medium-high heat, combine the apple cider, 3 Tbs. salt, the peppercorns and bay leaf and heat until warm, stirring to dissolve the salt. Transfer to a large bowl and let cool to room temperature. Add the pork chops, submerging them completely. Cover and refrigerate overnight.

 

2. To make the apple chutney, in a large fry pan over medium heat, warm the olive oil. Add the shallot and cook, stirring occasionally, until slightly translucent, about 3 minutes. Add the apples, cranberries, brown sugar, vinegar, ginger, 1/4 tsp. salt, nutmeg and mustard seeds. Cook, stirring occasionally, until the apples are crisp-tender, 8 to 10 minutes. Add the apple cider and bring to a simmer. Cook until slightly thickened, about 3 minutes. Transfer to a bowl and let cool to room temperature. Wipe out the pan.

 

3. Remove the pork chops from the brine and pat dry. Let stand at room temperature for 20 minutes. In the same skillet used for the chutney, over medium-high heat, warm 1 Tbs. of the olive oil. Add the chops and cook until golden brown on both sides and an instant-read thermometer inserted into the center of the chops registers 145°F (63°C), about 3 minutes per side. Transfer to a serving platter, cover with aluminum foil and let rest.

 

4. In the same pan over medium-high heat, warm the remaining 1 Tbs. oil. Add the green beans and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season with salt and pepper. Serve the pork chops with the apple chutney and green beans. Serves 4.

 

 

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Find  more than 20 easy-to-cook recipes that help you make the most of your skillet in our cookbook The Skillet Supper Cookbook.

 

 

 

 

 

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