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Brined Pork Chops with Gingered Apples

These succulent, flavorful pork chops are made even more so with the addition of gingered apples.

4 bone-in thick-cut pork chops

1 tablespoon vegetable oil

1 tablespoon butter

1 large yellow onion, diced

2 large apples, peeled, cored, and sliced into bite-sized pieces

1 tablespoon fresh ginger, minced

1 cup white wine

1/2 cup water

1 teaspoon spice rub (see below)

2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon ground cinnamon

1/2 teaspoon each salt and ground black pepper

2 tablespoons table salt

2 tablespoons table salt

2 tablespoons table salt

2 tablespoons table salt

  1. Mix the 2 tablespoons table salt, 1/4 cup brown sugar, 4 cups water, and 6-8 ice cubes in a large container, and submerge the pork chops in brine. Cover and refrigerate for 4 to 6 hours. Prepare spice rub while the pork is brining (reserving 1 teaspoon to season the apples). Remove the chops from the brine and blot dry with paper towels. Rub with spice rub(2 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon ground cinnamon, 1/2 teaspoon each salt and ground black pepper) and set aside.
  2. Heat 1 tablespoon butter in a large skillet over medium heat. Sauté the onions until softened, then add apples, ginger, wine, water, 1 teaspoon of spice rub, and a pinch of salt. Cook for about 15 minutes until apples are soft. Turn off the heat and reserve.
  3. While the apples cook, heat 1 tablespoon vegetable oil in an extra large skillet over medium-high heat. Place the pork chops in the pan and cook for about 4-5 minutes per side until well browned. Reduce heat to medium-low, cover skillet and cook for a few more minutes. Use a thermometer to test the pork chops and remove them from the pan when they reach 155°F.
  4. Add the applesauce to the skillet and heat through, scraping up the bits off the bottom of the pan. Place each chop on a serving plate, and divide the sauce evenly among the chops.

GF

Yield: 4 servings