Pan-Roasted Pork Chops With Apple Fritters
Ingredients
- 1 cup apple cider
- 6 tablespoons sugar ⓘ
- 4 tablespoons kosher salt, plus more for seasoning ⓘ
- 3 bay leaves ⓘ
- 2 dried chiles de arbol ⓘ
- 5 juniper berries
- 1 teaspoon caraway seeds ⓘ
- 1 teaspoon mustard seeds ⓘ
- 1 teaspoon coriander seeds ⓘ
- 4 pork chops on the bone, approximately 1 1/2 inches thick
- Freshly ground black pepper ⓘ
- 2 tablespoons neutral oil, like canola
- 1 tablespoon unsalted butter ⓘ
- 2 shallots peeled and finely diced
- 1 teaspoon thyme leaves, chopped ⓘ
- 2 tablespoons brandy ⓘ
- 1 cup heavy cream ⓘ
- 1/2 cup pork or chicken stock ⓘ
- 2 teaspoons whole grain mustard ⓘ
- 1 teaspoon horseradish, ideally freshly grated
- 2 cups apple cider
- 1 cinnamon stick ⓘ
- 4 Granny Smith apples, peeled, cored and cut into 1/2-inch rounds ⓘ
- 1 whole egg ⓘ
- 1/2 cup very cold seltzer water
- 1/2 cup rice flour ⓘ
Instructions
- In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt.
- Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine.
- Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
- To pan-roast the pork chops, preheat oven to 375.
- Remove chops from brine, and pat dry with paper towel.
- Season the meat aggressively with freshly ground black pepper and a little salt.
- Set a large saute pan that will fit in the oven over medium-high heat.
- Add the oil, and when it is shimmering, place the chops in the pan.
- Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes.
- (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.)
- Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
- Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme.
- Cook for approximately 3 minutes, then add the brandy.
- Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon.
- Remove the sauce from the heat, and whisk in the mustard and the horseradish.
- For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat.
- Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry.
- Whisk together the egg and the seltzer until frothy, then gently mix in the flours.
- Put the oil in a large pan set over medium-high heat.
- When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
- Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top.
- The usual accompaniment is potato-and-horseradish pierogies sauteed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
Nutrition & Diet Analysis (per serving)
1278
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).