Apple Cider Brine Pork Chops with Sage Brown Butter
Well, if this isn’t Fall on a plate…I don’t know what is, besides a bowl of apples.
Apple Cider Brined Pork Chops with Sage Brown Butter
1 ½ cups apple cider 1 tablespoon juniper berries 1 tablespoon brown sugar 1 heaping tablespoon kosher salt (I used coarse salt) Sage Pork Chops & Brown Butter 1 heaping tablespoon coconut oil 4 Pork Chops (about 1 inch thick) boneless or bone in Salt & pepper 6-10 sage leaves (you want at least 2 per pork chop) 3 tablespoons salted butter
Add all the brine ingredients into a small pot, bring to a boil while stirring. Remove from heat and let cool. Add roughly 1 cup of ice cubes to a plastic Ziploc bag. Pour the brine mixture and add the pork chops to the bag. Seal and let them hang out for 4-8 hours in the refrigerator. *if you want to skip the brine part, no worries! Remove pork chops from the brine. Using cold water quickly rinse the brine off of the chops. Place on a plate and dry with a paper towel – just pat them quickly. Season both sides with salt and pepper. In a cast iron pan or dutch oven, heat the coconut oil over medium to high heat. After 2 minutes or so it should be piping hot – a good way to test is to get your fingers wet and flick the water onto the pan – if it sizzles then it’s hot enough. Place the pork chops in the cast iron pan – give them enough room so that the oil reaches all of the sides – so not touching other chops. Check them after 3 minutes – you can them to be a caramelized brown color before flipping over. Flip over and reduce the heat to medium low. This is the time for person preference and how you like you pork chops done. I like mine with a little pink in the center – some people like them very done. For me I turn my stove off after 1 minute passes, after I flipped them. If you like them more done, keep the heat on for another 2 minutes. The cast iron keeps the heat so don’t worry. When the heat is turned off but the pan is still hot, add the butter and sage to the pan. Serve at once. I like serving then with a sage leaf or two or 4 on top of each pork chop – and I use a spoon to ladle some of the brown butter on top – because I love a good sauce to dip! Enjoy.