Ginger and Apple Brined Pork Chops Recipe
There’s something rather special about the combination of Ginger and Apple – as illustrated here, in glorious technicolour. When combined with the savoury goodness of an old-fashioned pork chop, this union reaches new heights of deliciousness. If you’re reading this, shaking your head frantically and having flashbacks about the last time you tried to cook Pork Chops (and ended up with new soles for your shoes), give this Brined Pork Chops Recipe a go. It’ll revolutionise your ideas about what’s quick, easy and delicious for dinner tonight.
- 4 large bone-in pork chops
- 2 eating apples (Granny Smith is a good choice, it holds up to the sauté pan admirably)
- 1 tbsp The Sugar Tree Ginger Sugar
- 1 medium white onion
- 3 tbsp salted butter
- 1 clove fresh garlic, crushed
- A splash of Calvados or white wine
- Freshly Ground Black Pepper and salt to taste
- 2 heaped tbsp sea salt
- 2 heaped tbsp The Sugar Tree Ginger Sugar
- 1 tbsp garlic granules
- 1 tsp dried sage
- 1 tsp dried thyme
- In a large bowl, add Brine ingredients, plus enough water to cover the pork chops
- Place pork chops in the brine and leave for 30 mins to 1 hour. The longer you leave the meat in the brine, the more tender it will be when eventually cooked, but 30 minutes will do the trick.
- Pre-heat oven to 220C (200C Fan Oven)
- Heat a heavy based frying pan (that you can put into the oven) until very hot, add 1 tbsp Butter
- Dry the pork chops with kitchen towel, then sear on each side for three minutes until the pork chop has formed a good crust - it doesn't hurt to sear the fat either, if you like it very caramelised.
- Place pan containing pork chops into the oven and cook for six minutes
- In the meantime, peel the apples and chop them into 1-2cm chunks. Peel the onion and chop it into 1 cm chunks.
- Check pork, if it's done when you cut it, the juices will run clear. If it's not done, return to oven for a couple of minutes, then try again. Wash, rinse and repeat until the juices run clear when you poke it with a sharp knife.
- Once the pork is cooked to your liking, remove it to a warm plate, pour any pan juices over it and cover with some foil to keep warm
- Add another tbsp butter to the pan and place on a medium heat on the stove (for goodness' sake wrap something round the handle before you burn yourself on it, I'm talking from painful experience here) and then add the apples, onions and Ginger Sugar to it. Saute until just caramelised. Add the Garlic, and stir for another few seconds until it's cooked (be careful not to burn the garlic!)
- Place a pork chop onto each serving plate, top with a spoonful or two of the apple/onion mix
- Deglaze the pan with some Calvados or white wine then add any juices from the plate you used to rest the pork, finally stir in the remaining tbsp of butter
- Drizzle the glaze over the pork chops, give them a healthy grind of black pepper, and serve with whatever vegetables you enjoy
Tips & Tricks:
The way the brine works to tenderise the pork is really quite clever; by creating a salty environment around the pork, osmosis demands that the meat draws in the flavoured solution around it, providing more moisture during cooking. This results in tender pork that has been flavoured by whatever you brine it in.
Stock up the Pantry:
Get the ingredients that you need to make the pork chops:
Variations on a Theme:
The flavour of these fabulous pork chops can be easily adjusted to many of the flavours we produce, simply by incorporating our flavoured sugars and icing sugars into the recipe. If you’d like to see what we have to offer, take a look here. We’d recommend you try it all again with Chilli, then Lemon, Lime, Orange and even Cinnamon.