TFF-Pan Roasted Pork Chops with Spiced Apples

10 04 2009

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Last week I brined a chicken.  This week, I brined pork chops.  Oh my.  Goodness.  Serious goodness.  Even though I overcooked them…doggone it!…they had GREAT flavor and still weren’t horribly dry.  The sauce is made with the fond from the pan, apple juice concentrate, apples, and spices.  Oh…and raisins.  But I didn’t have any.  So…we did without raisins.  This recipe comes from Tyler’s book, Real Kitchen.

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The brine combines sweet and salty, along with herbs.  I confess…my fingers found some pickling spice and tossed a bit into the brine.  I just couldn’t help myself…  I mistakenly used the pan I browned the pork in when I made the sauce…that could seriously affect the flavors!  We ended up with a sweet-savory sauce rather than a sweeter sauce.  That also explains why I have dark flecks in my sauce…   I don’t think it’s going to matter…this dish just comes out wonderfully!  I served it with BIG steamed artichokes.  The artichokes really bring out the sweetness in the chops…it was a great foil!

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This is a keeper recipe.  Even if I didn’t want to do the apples as a sauce, I’d still consider using the brine for the chops.  And…I’m thinking this would be fabulous with a pork tenderloin…

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