Homestead Cider Brined Pork Chops With Pan Gravy

6
Servings
8m
Prep Time
30m
Cook Time
38m
Ready In


"Simple, unpretentious deliciousness! Need I say more.....they are great to serve in a casual setting and because they are so flavorful, they are worthy enough to serve for a dinner party (especially during Fall or winter setting). The gravy is fabulous and if you time your chops as directed, they'll be tender without any of the dryness you can sometimes get in pork chops. Our family truly enjoys this."

Original recipe yields 6 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (397.8 g)
  • Calories 476.3
  • Total Fat - 28.3 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 164 mg
  • Sodium - 5423.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 9.5 g
  • Protein - 40.6 g
  • Calcium - 73.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 5 mg
  • Thiamin - 1 mg

Step 1

BRINE: Place black peppercorns in a plastic zip-top bag and seal. With a meat mallet, crush peppercorns slightly. Note that not all peppercorns should be crushed, but only a few to release flavor.

Step 2

In a large bowl, whisk together the cider and salt until the salt dissolves.

Step 3

Place the brine in a large zip-top bag (or if the bag isn't large enough to fit all the pork chops, divide the brine into 2 zip-top bags).

Step 4

If using 2 bags, add to each bag half the peppercorns, 1 bay leaf, and 3 garlic cloves. If using 1 large bag add the full amount of the peppercorns, bay leaf and garlic. Mix to incorporate seasonings evenly.

Step 5

Place chops evenly in bag(s), seal and place in the refrigerator for 4 hours or brine overnight.

Step 6

Preheat oven to 325 degrees F. Set oven rack to the middle position. Drain the chops well and discard brine, blot dry if desired. Remove the whole peppercorns that are stuck to chops and discard.

Step 7

In a large skillet over medium-high heat, melt the butter and depending on the size of your skillet, add 2 to 3 pork chops. Cook until browned on each side, 3 - 5 minutes. Turn the chops and cook until browned on the other side, 3 - 4 minutes more. Repeat with remaining chops. Set the skillet aside and DO NOT drain off butter and brown bits in the skillet.

Step 8

Layer the chops in a 9 x 13 inch baking dish and bake until pale pink in the center for 15 - 20 minutes, being careful not to overcook to prevent them from drying.

Step 9

While pork chops are in the oven or before placing chops in oven, prepare your sauce:

Step 10

Return skillet to medium-high heat and add the cider. As it bubbles, use a wooden spoon to scrape up brown bits on the bottom of skillet. Add the chicken broth, turn the heat to high, and boil until the liquid is reduced to about 1 cup, 8 - 10 minutes.

Step 11

Remove from heat and stir in cream and mustard. Season with salt and freshly grated black pepper to taste.

Step 12

Once chops have completed cooking, remove from oven and place in serving tray. Pour sauce over the chops and serve immediately.

NOTE: If using bone-in, they may take longer to cook. Also depending on the thickness of your chops, keep a close eye on the cooking time


Tips & Variations


No special items needed.

Related

TeresaS

Easy and delicious...my chops were on the thin side so my cooking time was a bit less but they turned out so moist and tender...we loved the gravy...I brined them for 4 hours...made for FYC tag game...

review by:
(20 Nov 2018)

KATO BABY

Wow, the pork chops were wonderful prepared this way FEM. I let them marinade in the brine over night... so much flavor and they were so tender. We loved them, the sauce was to die for, simply delicious, I would been happy with just potatoes and the gravy... so very good. Thanks so much for sharing, Made FYC tag game.

review by:
(7 Mar 2018)

Daily Inspiration

Made these delicious pork chops last night for dinner. I wasn't able to marinate them overnight, but they were still moist and flavorful. I added extra coarse grain mustard to the sauce and it was really wonderful.

(28 Apr 2017)

GibbyLou

We really enjoyed these pork chops and the yummy cider mustard sauce. I have not done any brining before. The chops came out tender, juicy, and not dry. Yea! I brined the chops overnight, then browned the chops, started the sauce, and then put the chops in the oven. I'm not sure I reduced the apple cider & chicken broth mixture all the way down to 1 cup but I was becoming a bit impatient. Thanks for sharing. Would definitely make this again.

review by:
(6 Jun 2016)

dienia b

i love apple cider chops and these are really good

review by:
(22 Jan 2016)