Rosemary Brined Pork Chops With Cider Mustard Vinaigrette Food

ROSEMARY BRINED PORK CHOPS WITH CIDER MUSTARD VINAIGRETTE

Steps:

• Mix salt, honey, cider vinegar, rosemary, peppercorns and water in a small saucepan. Bring to a low simmer, and stir to dissolve honey.
• Add ice, and stir to cool. Place pork chops in storage container and cover with brine. Seal container. Refrigerate for 8 hours.
• Preheat oven to 375°F. Preheat cast-iron skillet over high heat.
• Remove chops from brine, pat dry, and season with pepper.
• Add ghee to skillet. Once melted ghee is hot, add pork chops and sear for 2 minutes per side. Add butter, shallots and rosemary, then baste for 1 minute.
• Place skillet with chops in oven for 8-10 minutes, or until meat thermometer inserted into thickest part reads 145°F.
• Whisk all ingredients together excluding olive oil in a medium bowl. Add olive oil slowly, whisking constantly to emulsify.
• Mix all salad ingredients and dress with vinaigrette. Serve with pork chops and extra vinaigrette for dipping sauce. Enjoy!

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Steps:

• Make the brine:
• Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
• Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
• Roast the pork:
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Place rack in lower third of oven; preheat to 400°F.
• Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
• Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
• Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
• Transfer to a cutting board and let rest at least 15 minutes before slicing.
• Do Ahead
• Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

ROSEMARY PORK CHOPS - BRINED

Steps:

• We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
• To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
• Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
• Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
• After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
• To cook, heat the olive oil in a large skillet over medium high heat.
• sprinkle the bread crumbs on the pork chops lightly.
• Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
• Enjoy!

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

BRINED ROSEMARY PORK CHOPS

Steps:

• Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
• Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
• Place the chops in a large zip-top plastic freezer bag; pour in the brine.
• Press the air out of the bag and seal.
• Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
• Remove the pork chops from the bag and pat dry with paper towels; discard brine.
• Let chops stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray both sides of the chops with oil.
• Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• Let rest 3-5 minutes; serve warm.

CIDER-CURED PORK CHOPS

Steps:

• To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
• To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
• Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
• Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
• Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
• To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
• As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
• To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
• To BBQ:
• Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
• As they cook, brush occasionally with marinade juices (or trickle with lager or water).