90% would make again
One-Pan Cider-Braised Pork Chops
featured in 5 Fresh Fall Recipes To Try This Season
for 2 servings
- 4 cups water (960 mL)
- 2 dried bay leaves
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorn
- ⅓ cup sea salt (80 g)
- 4 cups ice (560 g)
- 2 bone-in pork chops, about 1-inch (2 -cm) thick
- sea salt, to taste
- pepper, to taste
- 1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
- 2 shallots, diced
- 3 cups turnip (450 g), diced
- 1 tablespoon dijon mustard
- 1 tablespoon fresh sage, chopped
- 2 cups apple cider (480 mL)
- 1 cup reduced sodium chicken stock (240 mL)
- 1 bunch collard green, stemmed and toughly chopped
- Calories 1139
- Fat 68g
- Carbs 91g
- Fiber 15g
- Sugar 41g
- Protein 45g
Estimated values based on one serving size.
- Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
- Remove the brine from heat and stir in the ice cubes.
- Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
- Preheat the oven to 350˚F (180˚C).
- Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
- Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
- Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
- Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
- Stir in the mustard and sage. Cook for 1 minute more.
- Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
- Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
- Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
- Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
- Divide the pork chops, vegetables, and sauce between plates and serve.
- Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams