Vanilla Brined Pork Chops with Applesauce for #AppleWeek
- Yield: 4-6 chops, 3-4 cups applesauce 1x
- 4 cups water
- 1/4 cup kosher salt (62 grams)
- 1/4 cup brown sugar
- 1 1/2 tablespoons vanilla extract
- Optional: 1 star anise, broken into pieces
- 1 tablespoon smoked paprika or pimenton
- 1 tablespoon packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons dry mustard
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/2 teaspoon thyme
- Optional: 1 teaspoon sweet paprika
- 3 pounds apples, peeled and cubed or sliced
- 1/2 cup apple cider, apple juice, or water
- 1 tablespoon lemon juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
Vanilla-Brined Pork Chops
- Combine all brine ingredients in a gallon sized zipper bag. Shake a bit until the salt and sugar dissolve.
- Use a fork to poke a few holes in each chop. Place pork chops in bag and refrigerate overnight, or for up to 24 hours.
- Remove pork chops from bag and dry. Let rest for a few minutes at room temperature.
- Combine rub ingredients. Coat pork chops and cook in one of the following ways, until a thermometer measures 145F internally.
- Grill: 4-6 minutes per side (longer if quite thick)
- Broil: 6-8 minutes per side
- Roast: Preheat oven to 400F. Sear both sides of the chops in an oven-safe skillet; then roast for 5-10 minutes.
- Combine all ingredients in a pot. Cook over medium heat, stirring occasionally, for 25 minutes or until apples are fork-tender.
- If you like the consistency, leave as is. For a smoother applesauce, use an immersion blender, regular blender, or food processor to puree to desired consistency.
- Serve pork chops with a healthy serving of applesauce.