Cider-Brined Pork with Calvados, Mustard, and Thyme
INGREDIENTS
Brine
- 2 c apple cider
- 1/1 c kosher salt
- 1/4 c light brown sugar
- 1 Tbsp black peppercorns
- 2 tsp yellow mustard seeds
- 3 sprigs thyme
Chops and sauce
- 4 thick chops
- canola oil
- salt and pepper
- 1/2 c Calvados
- 1/4 c unsalted butter
- 2 shallots, minced
- 2 Tbsp minced fresh thyme
- 1 c heavy cream
- 2/3 c apple cider
- 4 tsp Dijon mustard
PREPARATION
- Place all brine ingredients and 1.5 c water in medium saucepan and stir over low until salt and sugar have dissolved.
- Place chops in single layer in pan and cover fully with brine. Cover and refrigerate overnight.
- When ready to cook, rinse under cold water and dry thoroughly with paper towels.
- Heat 1-2 Tbsp canola oil in large skillet over medium-high.
- Season pork with salt and pepper. Add to skillet and cook until cooked through, about 4 minutes/side. Transfer to a plate and cover with foil to keep warm.
- Pour off oil and over medium, deglaze pan with Calvados, letting it reduce to a glaze.
- Add the butter, shallot and thyme; saute 2 minutes.
- Stir in cream and cider, boil until saucy, about 3-5 minutes.
- Stir in the mustard and season with salt and pepper to taste. Remove from heat and serve with pork.
( Food52 - Kindle )
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JMag Guthrie - 2017-11-29
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Topic revision: r1 - 2017-11-29 - JMagGuthrie