what started off as tyler florence's pork chops |
|
 |
I used to follow the original Tyler Florence recipe religiously, but one day I got apple/cherry juice by accident. The original recipe uses raisins and less lemon juice. I finally admitted to myself that I don't really like raisins, and I don't like getting stuck with half of a perfectly good lemon.
A few changes were in order. No more wasting lemons, out go the raisins and in go dried cranberries. These tweaks make the sauce a really pretty color, and I like the brighter fruit ‘punchi-ness’ from upping the lemon. |
|
4-6 thick pork chops, with bones (don’t use frozen in this case)
Olive oil Hawaiian salt Pepper Brine for pork chops 4 cups water ½ cup apple/cherry juice concentrate ¼ cup Hawaiian salt (the red kind) ¼ cup brown sugar Half a handful of peppercorns A little of fresh thyme (or dried) |
4 Granny Smith apples, cored and sliced
Dried cranberries 3-4T butter The rest of the apple/cherry juice concentrate 2T brown sugar 5-6 cloves More fresh thyme Juice of a lemon |
Soak pork chops in brine for about 2 hours. Take them out and dry them with a paper towel. Lightly salt (very lightly because they’re brined after all!) and pepper the chops.
Drizzle just enough olive oil to coat the bottom of the pan, and heat to medium-high. Pre-heat oven to 350 degrees. Put chops in pan and let it brown, about 5-6 minutes. Flip and brown the other side well. You want the heat to be high enough to seal in the juices so that the pork doesn’t dry out. After both sides are browned, put the chops in a baking dish, cover with foil and put in the oven for about 30-40 minutes, while you cook the apples.
In a new pan, melt butter and add the apples. When the apples start to brown and get soggy, add the rest of the juice concentrate, cranberries and spices. Bring to a boil to reduce the sauce a bit. Squeeze the lemon juice in at the very end.
Pour over pork chops and eat.
Drizzle just enough olive oil to coat the bottom of the pan, and heat to medium-high. Pre-heat oven to 350 degrees. Put chops in pan and let it brown, about 5-6 minutes. Flip and brown the other side well. You want the heat to be high enough to seal in the juices so that the pork doesn’t dry out. After both sides are browned, put the chops in a baking dish, cover with foil and put in the oven for about 30-40 minutes, while you cook the apples.
In a new pan, melt butter and add the apples. When the apples start to brown and get soggy, add the rest of the juice concentrate, cranberries and spices. Bring to a boil to reduce the sauce a bit. Squeeze the lemon juice in at the very end.
Pour over pork chops and eat.
