Homesteader Cider Brined Pork Chops W Pan Gravy Forevermama
Simple, unpretentious deliciousness! need i say more.....the gravy is fabulous and if you time your chops as directed, they'll be tender without any of the dryness you can sometimes get in pork chops. our family truly enjoyed it.
Steps
Brine:.
Place black peppercorns in a plastic zip-top bag and seal.
With a meat mallet , crush peppercorns slightly.
In a large bowl , whisk together the cider and salt until the salt dissolves.
Place the brine in a large zip-top bag.
If using 2 bags , add to each bag half the peppercorns , 1 bay leaf , and 3 garlic cloves.
If using 1 large bag add the full amount of the peppercorns , bay leaf and garlic.
Mix to incorporate seasonings evenly.
Place chops evenly in bag , seal and place in the refrigerator for 4 hours or brine overnight.
Preheat oven to 325 degrees f.
Set oven rack to the middle position.
Drain the chops well and discard brine , blot dry if desired.
Remove the whole peppercorns that are stuck to chops and discard.
In a large skillet over medium-high heat , melt the butter and depending on the size of your skillet , add 2 to 3 pork chops.
Cook until browned on each side , 3 - 5 minutes.
Turn the chops and cook until browned on the other side , 3 - 4 minute.
Ingredients
apple cider, kosher salt, black peppercorns, bay leaves, garlic cloves, pork chops, salted butter, chicken broth, heavy cream, whole grain mustard, black pepper