i told you i was going to get real fall-like in here yesterday.
and i shall continue. this time with some cider and syrup rather than squash.
if you visit often, you know that meat does not make a prominent appearance in our household.
there are a couple reasons for this. first of all, there are so many delicious vegetables and sea creatures that i want to eat and then i’m full. secondly, i’m just not that good at cooking meat.
but every once in a while you see a pork chop recipe that screams your name. and so you break your own rules. these bone-in pork chops are brined in apple cider and maple syrup, and pan roasted and then finished in the oven. they are so freaking good.
and with some fingerling potatoes on the side, you’ve got jason’s dream dinner. picking up the bone and eating with your hands is allowed. this time.
- 1 cup apple cider
- 1½ cups cold water
- 3 tablespoons kosher salt
- ¼ cup maple syrup
- 1½ tablespoons ground black pepper
- 1 cinnamon stick
- 2 bone-in pork chops, about 1½ inches thick
- 1 tablespoon olive oil
- In a small pot, combine cider, water, salt, maple syrup, black pepper and cinnamon stick. Bring to a simmer until salt dissolves, stirring occasionally. Let brine cool to room temperature.
- Place pork chops in a bowl or baking dish so they lay single layer but don't have a whole lot of extra room. Pour brine mixture over the top so meat is covered. Cover with plastic wrap and refrigerate for at least 8 hours.
- When ready to cook, preheat oven to 400. Heat olive oil in a cast iron pan. Once oil is hot (but not smoking), place pork chops into pan. Sear on each side for about 3 minutes.
- Immediately transfer cast iron pan to oven and bake for 6 more minutes. Let rest for 5 minutes before serving.
recipe from leite’s culinaria.
Love the last photo. :) PS. Is the pepper suppose to be tablespoons? Can you tell I am not an advanced cook?!
writes MaryThanks Mary! Yes, the pepper is supposed to be in tablespoons. It sits in the marinade but not all of it attaches to the pork, just infuses flavor, so it’s not too peppery in the end, I promise!
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