| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 1 hr 20 min |
| Yield: | 6 servings |
Ingredients
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1 orange
- 1/4 cup fresh fennel sprigs
- 2 tablespoons kosher or sea salt
- Six 8 to 10-ounce bone-in pork chops
- 2 tablespoons grapeseed oil
- 2 tablespoons grapeseed oil
- 2 cups thin-sliced Yukon potatoes
- 1 cup thin-sliced red onion
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 2 cups thin-sliced apple, such as Granny Smith or Gala
- 1 teaspoon hot sauce, such as Tabasco
Instructions
- For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
- For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving
- For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.
Nutrition Facts
| Calories | 306 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 102 milligrams |
| Sodium | 1449 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
| Sugar | 8 grams |
Reviews
Having never made a brine before, I found this incredibly delicious meal to be so easy to make. Very rewarding experience!
Just watched this show and he made a chicken stock that he used and kept talking about a mother sauce which he made with the chicken/veggie stock, butter and flour. I know he had celery in his chicken stock but don’t know what else. Would love to know exactly what other veggies he used in the chicken stock and I like to keep chicken stock on hand but never really know what other flavors to add. Would be nice to see the basics posted.
I just saw the show and he used chicken and veggie stock which was reduced to a demi-glaze, then added wine (red I think because the sauce was dark and I think he thickened the sauce just a little… I would use a piece of butter with some flour mixed in ( I learned this in a cooking class… This makes the sauce thicker and shiny, with lots of flavor.
This was an awesome meal. We loved it so much we made it twice in one week – second time for guests. We brined the chops overnight which was a good move. However, this is not the same recipe as the show. He made a wine reduction demi-glace on the show – where’s that recipe and the stock he spoke of? The dish definitely needs a sauce of some kind. Chef Notes: 1: boil the potatoes while chops are cooking. It will make the dish go quicker. I think that’s what he does in the show, anyway, since he adds the potatoes after the apples and onions have cooked. It will take 15 minutes or so off the cooking time. 2: we added 1/2 cup of stock with 2T OJ, 1T lemon juice, & 1 1/2 tsp lime juice to hash to bring out the citrus from the pork.
All in all, this recipe, although not the same as the show, stands on its own merit – 5 stars!