Homesteader Cider Brined Pork Chops W Pan Gravy Forevermama
Indulge in the rustic charm of Homesteader Cider Brined Pork Chops with Pan Gravy, a comforting recipe that marries sweet and savory flavors in every bite. The bone-in pork chops are infused with a rich apple cider brine, accented by whole black peppercorns and bay leaves, ensuring tender, juicy meat bursting with flavor. Perfectly seared and then simmered in a creamy, velvety pan gravy made from butter, chicken stock, and a touch of heavy cream, this dish is a delightful centerpiece for any meal. With simple, wholesome ingredients and a touch of elegance, this recipe is ideal for cozy family dinners or special occasions. Serve it with mashed potatoes or roasted vegetables to soak up the luscious gravy, and garnish with fresh thyme for a finishing touch of flavor and aroma.
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Recipe Information
Ingredients
- 4 cups Apple cider
- 2 cups Water
- 0.25 cups Coarse kosher salt
- 2 tablespoons Brown sugar
- 1 tablespoon Whole black peppercorns
- 2 pieces Bay leaves
- 4 pieces (1-inch thick) Bone-in pork chops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 0.25 cups Heavy cream
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Salt
- 1 tablespoon Fresh thyme (optional, for garnish)
Instructions
In a large bowl or container, combine apple cider, water, kosher salt, brown sugar, black peppercorns, and bay leaves. Stir until the salt and sugar are dissolved.
Place the pork chops into the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine.
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork chops on both sides until golden brown, about 3-4 minutes per side. Remove the chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, whisk in the flour, cooking for 2-3 minutes to form a roux.
Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer until the mixture thickens, about 5 minutes.
Stir in the heavy cream, black pepper, and salt. Adjust seasoning to taste.
Return the pork chops to the skillet, spooning the gravy over them. Cover and cook for another 8-10 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the skillet from heat and let the chops rest for 5 minutes. Garnish with fresh thyme, if desired. Serve hot with the pan gravy.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 24429 mg | 1062% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 114.5 g | ||
| Protein | 215.2 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
