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Smoky Tea-Brined Pork Chops with Balsamic Apples

Posted on | February 3, 2009 | 1 Comment

Following up on my post from yesterday, this recipe features the smoky tea-brined pork chops with the addition of apples sauteed in shallots and light balsamic sauce. The latest bounty from Washington’s Green Grocer included four beautiful apples, and as I love pork with apples, I was confident that these had a home.

I cut up three apples into thin slices and sprinkled a little bit of lemon juice over them so they would not brown. Then, I combined all the ingredients below and sauteed over medium high until the apples were cooked, but not falling apart.

I  removed the pork from the brine, but did not rinse it. I merely patted dry with a paper towel. I then added a little bit of oil into an enameled cast-iron grill pan and cooked for about 3-4 minute per side. Finally, I removed the chops from the pan and tented with foil on the cutting board.

As I don’t often like serving whole chunks of meat, I sliced the chops thinly and spooned the apple-balsamic mixture over the top, making sure to get the bits of diced shallot from the bottom of the pan.

Turned out quite well.

Sauteed Balsamic Apples

• 3 apples sliced thinly
• 1 large shallot, diced
• 1 teaspoon orange rind, diced (careful to avoid the white pith, which is often bitter)
• Pinch of ground cinnamon
• 1/2 cup of chicken stock, measured out using my frozen chicken stock cubes
• 1/4 cup organic balsamic vinegar (you can add by the tablespoon to taste if you prefer)
• 1/4 stick of butter
• 1/2 teaspoon ground pepper
• Pinch of Mr. P

Add butter to medium hot pan and melt, adding shallots when the butter starts to bubble. Add orange rind and cinnamon, and cook a minute longer. Add apple slices and saute for about 2 minutes, agitating every so often to ensure the shallots don’t burn. Add Mr. P and Mrs. S. Then, add your chicken stock and cook about a minute longer or until the mixture starts to bubble. Lastly add your vinegar, either in whole or by the tablespoon depending on taste. When the mixture thickens, remove from heat for about a minute and spoon over sliced pork chops. Voila.

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