chops
dinner
lunch
pork
date night
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Pork Chops in Mulled Cider Brine with Onion Gravy

Pork Chops in Mulled Cider Brine with Onion Gravy

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Michael Strahan Reveals What He Was Thinking During His Journey …

How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…

How to Make Capon's Tailgating Meatball Hero Bar |  Chef Josh Ca…

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

The Sleep Doctor's Tips for Falling + Staying Asleep (His Favori…

How to Make an Elvis Banana Bread Sandwich | The Potash Twins

How to Make Roasted Olives and Popcorn  | Jason Smith

How to Make Honey Mustard and Onion Pretzel Bites | The Potash T…

A Top NYC Dermatologist's Skin + Hair Routine You Set and Forget…

How to Make Chocolate Almond Celebration Cake | Jacques Torres

How to Make Miso Chocolate Chip Cookies

Ingredients

For the brine:
  • For the brine:
  • 2 quarts cider plus 1/2 cup for gravy
  • 4 bay leaves
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 star anise
  • 1 strip orange rind studded with 2 or 3 cloves
  • 1 small onion, quartered
  • 5 to 6 peppercorns
  • 5 to 6 juniper berries, optional
  • 8 to 10 cups ice, optional
For the pork chops:
  • For the pork chops: 6 to 8 large, bone-in pork chops
  • Flour for dredging plus 4 tablespoons
  • 3 to 4 tablespoons vegetable or olive oil
  • 4 tablespoons butter
  • 6 medium onions, sliced
  • 1 large bay leaf
  • Salt and pepper
  • 1/4 cup brandy, Calvados or dry sherry (optional)

Yield

Serves: 6

Preparation

Add brine ingredients to a stockpot and bring to a boil. Stir to dissolve sugar and salt, and remove from heat to cool completely. To quickly cool, add ice to hot brine.

Brine chops overnight in the fridge then remove from brine and pat dry. Coat chops in flour. Heat oil in a Dutch oven and brown chops in batches over medium-high heat, 3-4 minutes per side. Remove to a plate.

Preheat oven to 325F.

Melt butter into pork chop drippings and add onions, bay, salt and pepper. Cook to tender, 12-15 minutes, sprinkle in 4 tablespoons flour and stir a minute more. Deglaze pan with brandy or sherry if using, then slowly stir in 1/2 cup cider then chicken stock. Stir to combine. Slide chops back into sauce and cover, roast 1 1/2 to 2 hours until very tender.

Serve with potato pancakes, mashed potatoes or creamy polenta alongside.