Cider-Cured Pork Chops
Ingredients
Instructions
- To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl.
- Add the pepper, pour in the apple cider and mix.
- Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond.
- Cover and refrigerate for at least 8 hours and up to 72.
- To prepare the chops, preheat oven to 400 degrees.
- Remove chops from brine and dry with paper towels.
- Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
- Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side.
- Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter.
- Cover loosely with foil and allow them to rest for about 10 minutes.
- Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.
Nutrition & Diet Analysis (per serving)
321
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).