Last night I told my boyfriend that pork chops may just be my favorite thing to cook. He laughed and then quickly realized that I was serious. I think I love preparing them so much because so few people have experienced the joy of a delicious pork chop. I’m here to show you that there is more to this delicious cut of meat than bricks soaked in Italian dressing disguised as pork chops. I have practiced self-restraint when it comes to posting a zillion pork chop recipes on the blog, but I can’t hold back any longer… This pork chop recipe is too meaty and flavorful to keep to myself! The marinade creates a slightly sweet apple-flavored sauce that pairs perfectly with homemade apple sauce. The marinade will also ensure that your pork chops are fork tender and not tough.
Beer Brined Pork Chops
Yields 6 Servings
- 2 cups water
- 2 cups apple cider beer
- 1/4 cup coarse salt
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons mild-flavored (light) molasses
- 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
- 2 tablespoons canola oil
- 7 large garlic cloves, minced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
1. Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
2. Heat canola oil large skillet over medium high heat. Remove pork chops from brine and pat dry. Mix garlic, pepper, and 2 teaspoons salt in small bowl. Rub garlic mixture over both sides of pork chops. Sear pork chops in the pan until an instant-read thermometer reaches 145 degrees, about 8 minutes per side. Transfer the chops to a serving dish and cover with foil until dinner time.
Hot German Potato Salad
Adapted from The Food Network
Yields 6 Servings
- 2 pounds Yukon gold potatoes
- 1/2 pound thick-cut bacon
- 3/4 cup finely chopped onion
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 tablespoons minced chives, for garnish
1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Homemade Apple Sauce
Recipe Courtesy of Mama Marini ❤
Yields 1 1/2 to 2 quarts
- 3 to 4 pounds of granny smith apples, (about 7 to 10 apples) cored and quartered
- 2 tablespoons lemon juice
- 1/2 cup dark brown sugar
- 4 tablespoons unsalted butter
- 2 tablespoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 cup of apple juice
- 1/2 teaspoon salt
1. Place the apples in a pot. Leave the skins on for flavor and texture. Add the lemon juice, sugar, butter, cinnamon, nutmeg, apple juice, and salt to the pot. Stir all of the ingredients until the apples are thoroughly coated. Bring the mixture to a boil then simmer on low for 1 hour, or until the apples are tender. Serve warm or at room temperature.