Cider-Brined Pork Chops with the Ultimate Pan Sauce Recipe

Cider-Brined Pork Chops with the Ultimate Pan Sauce
Recipe brought to you by Un-Choppable
Watch how to prepare this dish.

• Difficulty: Easy
• Servings: 4
• Nutritional Information per Serving (1 of 4): Calories 591, Total Fat 34 g, Saturated Fat 14 g, Carbohydrates 19 g, Dietary Fiber 2 g, Sugars 7 g, Protein 45 g, Cholesterol 173 mg, Sodium 989 mg
• Total Time: 1 hour 30 minutes (includes cooling and brining)
• Active Time: 30 minutes

This brine is saltier than most, so it seasons and tenderizes pork chops in just 30 minutes; for deeper flavor you can brine up to 4 hours but avoid longer to prevent over-salting. The simple pan sauce is flexible substitute white wine or dark beer for the cider and adjust the herbs to suit your taste.

Brine Ingredients:

• 1/3 cup kosher salt
• 2 tablespoons light brown sugar (packed)
• 2 teaspoons whole black peppercorns
• 2 teaspoons whole coriander seeds
• 2 teaspoons mustard seeds
• 1 teaspoon allspice berries
• 2 bay leaves
• 4 fresh thyme sprigs
• One 12-ounce bottle or can of chilled hard cider (1 1/2 cups)
• 4 bone-in, center-cut pork chops (about 1 inch thick)

Sauce Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 clove garlic, finely minced
• 1 teaspoon fresh rosemary, chopped, plus extra sprigs for garnish
• 1 teaspoon fresh thyme, chopped, plus extra sprigs for garnish
• 2 tablespoons all-purpose flour
• 1/2 cup hard cider
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1 teaspoon cider vinegar
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt, to taste

Instructions:

1. For the brine: In a small saucepan, combine the salt, brown sugar, peppercorns, coriander seeds, mustard seeds, allspice berries, bay leaves, thyme, and 1 cup water. Heat over medium until it simmers, stirring until the sugar and salt dissolve, about 1 minute. Remove from heat and stir in the cold cider. Allow the brine to cool to room temperature.
2. Place the pork chops in a large resealable plastic bag and pour in the cooled brine. Press out excess air and seal the bag tightly. Lay the bag flat in a shallow container and refrigerate for a minimum of 30 minutes and up to 4 hours for optimal flavor.
3. Once brined, remove the chops from the bag, rinse them well, and pat dry with paper towels. Discard the used brine.
4. Heat a large skillet over medium heat and add the olive oil. When hot, add the chops work in batches if needed without crowding the pan. Cook, turning occasionally, until the pork is golden brown and fully cooked, about 13 to 14 minutes. If the chops start to brown too quickly or the drippings begin to burn, reduce the heat. Transfer cooked chops to a plate.
5. For the sauce: Remove all but 1 tablespoon of fat from the pan. Add 1 tablespoon of butter and heat over medium. Stir in the garlic, rosemary, and thyme and cook until fragrant, about 30 seconds. Sprinkle the flour over the herbs and stir to create a paste.
6. Gradually whisk in the cider and bring to a simmer. Let the mixture thicken (approximately 1 minute). Add chicken broth and simmer again until slightly thickened, about 2 to 3 minutes. Stir in the cream and simmer further for about a minute to marry the flavors.
7. Mix in the remaining tablespoon of butter, the cider vinegar, and parsley. Season with kosher salt to taste. Return the pork chops to the pan and heat through, turning occasionally, for 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.