Pork Chops with Cider Glaze
If you have the time, brine the pork chops overnight. It is an easy process that makes for exceptionally flavorful meat. In a large bowl, combine 4 cups apple cider, 3 cups water, 1/2 cup salt, 5 peppercorns and 2 cinnamon sticks. Immerse the chops in the liquid, cover, and refrigerate for at least 6 hours or up to overnight.
Ingredients
- 4 bone-in, center-cut pork loin chops, each about 3/4 inch thick
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 head red cabbage, halved, cored and thinly sliced crosswise
- 2 1/2 cups apple cider or apple juice
- 1 Tbs. apple cider vinegar
- 1 Tbs. fresh thyme leaves
Directions
Brown the pork chops
Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate.
Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes.
Make the glaze
Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme.
Finish the pork
Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes.
Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate.
Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes.
Make the glaze
Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme.
Finish the pork
Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes.
Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).