Brine for Pork Chops

 Whether frying or baking pork chops, whether the chop is boneless or bone-in,  this brine provides a nice seasoning and creates a succulent piece of meat.

Brine for Pork Chops

Ingredients:

4 cups water

1/4 cup Kosher salt

1 tsp. black peppersorns

2 dry bay leaves

1 clove garlic, peeled and mashed

2 sprigs fresh thyme

4 pork chops, bone-in or boneless

Bring all ingredients, minus chops, to a boil in a saucepan.  Boil for 5 minutes. Remove from heat and cool to room temperature before adding the chops.

Once brine is at room temp, add meat and put in refrigerator for 30 minutes to an hour.

Remove chops from brine and allow surface to dry. Proceed with whichever recipe / cooking method you are using.

Southern Smothered Pork Chops / Steak

I love a good pork chop. When I was in Junior High I baked them sitting on a thick slice of onion with a can of Campbell's Tomato Soup poured on top; a recipe I learned from a family I baby sat for.  

After moving back to west Texas to take care of Papa I began baking them at his request, smothered with cream of mushroom soup.  I wanted to get away from the canned soup thing so I started looking for recipes that made its gravy from scratch rather than a can.

I didn't have to look far because there was one in the current October/November 2016 issue of Cook's Country.

 Start with good meat. Luckily for me there is a great source for that in Midland.  I bought 4 beautiful pork loin chops, weighing about 8 oz. each, at Midland Meat Company.  They are rubbed with a seasoned salt mixture.

 They get dredged in flour that has been seasoned with some of that same seasoned salt mixture.  Set them aside on a wire rack to rest.
 

Fry two chops at a time for 3-5 minutes per side.

Put the chops back on the rack while you prepare the gravy.

 Make a roux with 1/4 cup of the pan drippings/oil and flour.  Cook until the roux reaches the color of peanut butter.

Throw the onions into the roux. Add more of the seasoned salt mixture and cook for several minutes until onions begin to soften


 
Slowly add 3 cups of water and mix until smooth.  Let simmer until thickened.

Pour half of the gravy into a 13 x 9 baking dish.  Place the chops in the pan then pour the rest of the gravy over the chops.

Cover with foil and bake for 1-1/2 hours in a 350° F. oven.

Carefully transfer the chops to a serving platter. Add some cider vinegar to the gravy and pour the gravy over the chops.  MMmmmmm. Dinner.  Serve 'em up with rice or couscous.

NOTE:  This can also be make with Top Round Steak for Smothered Steak

Southern-Style Smothered Pork Chops
Adapted from Cook's Country October-November 2016 issue
Serves 4

Ingredients:
2 Tbsp. Lawry's Seasoned Salt
1 Tbsp. onion powder
1 tsp. granulated garlic
1 tsp. paprika
1 tsp. pepper
4 (8 to 10 ounce) bone-in pork loin chops, 3/4 to 1 inch thick or 1-1/2 pounds top round steak cut in serving pieces
1 cup all-purpose flour, divided
1/2 cup vegetable oil
1 large yellow onion, quartered through root end and sliced thin crosswise
3 cups water
1 Tbsp. cider vinegar

Method:

Adjust oven rack to the middle position and heat oven to 350°F.  Set wire rack in a rimmed baking sheet.  Combine the seasoned salt, onion powder, granulated garlic, paprika, and 1 tsp. pepper in a small bowl. Divide the seasoned salt mixture into thirds (4 tsp. in each portion).

Pat meat dry with paper towels.  Sprinkle both sides of each chop or steak with one portion of the salt mixture (about 1/2 tsp. per side - will be a little less each side if you have more than 4 pieces of the round steak).

Combine 1/2 cup of the flour and another 4 tsp. portion of the salt mixture in a shallow dish.  Dredge chops lightly in the seasoned flour, shaking off excess, and transfer to the prepared rack.

Heat oil in 12-inch skillet over medium-high heat until just smoking.  Add 2 chops to skillet and fry until deep golden brown, 3 to 5 minutes per side.  Let excess oil drip from chops, then return chops to rack.  Repeat with remaining 2 chops.

Transfer fat left in skillet to a liquid measuring cup.  Return 1/4 cup fat to skillet and stir in remaining 1/2 cup flour.  Cook over medium heat, stirring constantly, until roux is color of peanut butter, 3 to 5 minutes. Add onions and remaining 4 tsp. portion of the salt mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes.

Slowly stir water into roux mixture until gravy is smooth and free of lumps.  Bring to simmer and cook until gravy begins to thicken, about 2 minutes.

Pour half of gravy into a 13 by 9-inch baking dish.  Nestle browned chops in dish, overlapping slightly if necessary.  Pour remaining gravy over chops and cover dish tightly with aluminum foil.  Bake until chops are fully tender, about 1-1/2 hours.

Carefully transfer chops to serving platter (they may be fall-apart tender). Skim fat from surface of gravy.  Add vinegar to gravy and season with pepper to taste.  Pour gravy over chops.

French-Style Pork Chops and Apples

Oh-la-la and merci beaucoup Cook's Illustrated for this recipe.  Saturday nights are usually when Lovey and I try new recipes for dinner.  It's not a work night and I have time during the day to actually prepare something a little more exciting and in depth than creamed tuna on toast.

This juicy recipe is from the January-February 2015 issue of Cook's Illustrated.  I have to admit that the primary reason Lovey and I picked this recipe was that it called for Calvados.  Lovey recently saw some program on TV that focused on Calvados and it gave us an excuse to buy some apple brandy.

The TV program Lovey watched centered on this brand; so that is what we bought.

The key to this recipe is to buy a good, quality chop.  These are center-cut bone-in rib chops; a chop that is all loin.

I Frenched these chops by stripping the end of the rib bone.  Most people, who are classier than I am, appreciate the way Frenching makes the chop look so refined and they can even be adorned with these little paper crowns.  I like it because you can pick it up like a lolly-pop and eat the last bits of meat off the bone like a cave man.  Whether you choose to French them or not, salt the chops on both sides, cover with plastic wrap and put in the refrigerator for an hour.  This will help them retain their juices.

Assemble the rest of your ingredients.  Most of these ingredients are used to make the sauce.  You have apples, bacon, shallots, butter, chicken broth, Calvados, apple cider, nutmeg, rosemary, pepper, & apple cider vinegar.

Cook bacon in a medium saucepan over medium heat until crisp.  While the bacon is cooking peel and core the apples and slice the shallots.  Chop 2 of the apples into 1/2 inch pieces.

 

Once the bacon is crisp, add the shallots, nutmeg, and 1/2 tsp. salt.  After the shallots are softened, remove saucepan from the heat.  Pour 1/4 cup of the Calvados into the saucepan.  You'll flambé the mixture then add the rest of the Calvados and flambé again.  Since I only have two hands and flambéing needs to be done sensibly, I did not try to get a photo of this.

But I guarantee it was awfully fun lighting it on fire.  Once the fire show is over you will add the cider, 1 cup of the broth, thyme sprigs, butter, and chopped apples.  Bring all of this to a rapid simmer until the apples are like applesauce, about 25 to 35 minutes.

The pork chops get seared over high heat about 4 minutes on each side.


 
Remove the chops form the skillet and set aside.


 

Add the apple rings to the skillet and brown (please don't pay attention to the rings I halved; they were lucky they didn't get chopped into 1/2" pieces).  Add the remaining 1/4 cup chicken broth and scrape up fond until broth is evaporated.

Remove skillet from heat and flip the apple rings over

Place the chops on top of the apples and place in a 300°F oven



When the chops register a temperature of 135 to 140°, place the apples and chops on a serving platter. Cover with foil and allow to rest while you finish off the sauce.

Strain the sauce through a strainer and press the solids.  Discard the solids. Season the sauce with the vinegar, salt, and pepper to taste.

Strain the sauce a second time into a serving dish or individual dipping bowls.



We served these up with Lovey's favorite potato dish, Gratin Dauphinois.  He likes saying the name as much as he likes eating them; and a west Texas boy saying "gratin dauphinois" puts a smile on my face every time.

And, here's what you have to look forward to once you push yourself away from the table (please don't judge that the Christmas decorations are still up).

Now, a few thoughts on this recipe....

• the best pork chops I have ever tasted; they were juicy and flavorful
• the apple rings were surprisingly a fabulous, tasty side dish.  Where the apples provided a slight sweetness to the chops, the chops gave a subtle saltiness to the apples
• sauce was good, however......the sauce was 3/4 of the prep work and the chops stood on their own without the sauce
• if I made the sauce again, I would use regular brandy.  Lovey and I were not fans of this apple brandy; at all.  It had a cross between a petroliate and licorice after taste; never picked up any apple taste.  It was not worth its cost and I don't think it added to the recipe.

Bottom line, the success of the pork chops does not depend on the sauce.  I would suggest you make the complete recipe with the sauce the first time around and decide for yourself.

French-Style Pork Chops and Apples
Serves 4
Adapted from the January-February 2015 issue of Cook's Illustrated

Ingredients:
4 (12 to 14 ounce) bone-in pork rib chops, 1 inch thick
Kosher salt and pepper
4 Gala or Golden Delicious apples
2 slices bacon
3 shallots
Pinch ground nutmeg
1/2 cup Calvados or other brandy
1-3/4 cups apple cider
1-1/4 cups chicken broth
4 sprigs fresh thyme, plus 1/4 tsp. minced
2 Tbsp. unsalted butter
2 tsp. vegetable oil
1/2 - 1 tsp. apple cider vinegar

Method:
Evenly sprinkle both sides of each chop with salt.  Place chops on large plate, cover loosely with plastic wrap, and refrigerate for 1 hour.

Peel and core the apples.  Cut 2 of the apples into 1/2-inch pieces.  Cut bacon into 1/2-inch pieces.  Peel and thinly slice the shallots. 

Cook the bacon in a medium saucepan over medium heat until crisp, 5 to 7 minutes.  Add the shallots, nutmeg, and 1/4 tsp. salt; cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes.  Off heat, add 1/4 cup Calvados and let warm through, about 5 seconds.  Wave lit match over pan until Calvados ignites, then shake pan gently to distribute flames.  When flames subside, 30 to 60 seconds, cover pan to ensure flame is extinguished, 15 seconds.  Add remaining 1/4 cup Calvados and repeat flambéing (flames will subside after 1-1/2 to 2 minutes).  (If you have trouble igniting second addition, return pan to medium heat, bring to bare simmer, and remove from heat and try again.)  Once flames have extinguished, increase heat to medium-high; add cider, 1 cup broth, thyme sprigs, butter, and chopped apples; bring to rapid simmer.  Cook, stirring occasionally, until apples are very tender and mixture has reduced to 2-1/3 cups, 25 to 35 minutes.  Cover and set aside.

Adjust oven rack to middle position and heat oven to 300°F.  Slice remaining 2 apples into 1/2-inch-thick rings.  Pat chops dry with paper towels and evenly sprinkle each chop with pepper to taste.  Heat oil in 12-inch skillet over medium heat until beginning to smoke.  Increase heat to high and brown chops on both sides, 6 to 8 minutes total.  Transfer chops to large plate and reduce heat to medium.  Add apple rings and cook until lightly browned, 1 to 2 minutes.  Add remaining 1/4 cup broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds.  Remove pan from heat, flip apple rings, and place shops on top of apple rings.  Place skillet in oven and cook until chops register 135 to 140 degrees, 11 to 15 minutes.

Transfer chops and apple rings to serving platter, tent loosely with foil, and let rest for 10 minutes.  While chops rest, strain apple/brandy mixture through a fine-mesh strainer into large bowl, pressing on solids with a rubber spatula to extract as much liquid as you can.  Discard the solids.  Stir in the minced thyme and season sauce with vinegar, salt, and pepper to taste.  Transfer sauce to a serving bowl or individual dipping bowls.

Serve shops and apple rings with the sauce on the side.

Grilled Pork Chops with Apple-Bourbon Glaze

Lovey selected the Labor Day menu this year.  He usually glances through the Southern Living when it comes in the mail.  Usually he will select a dessert he would like for me to fix and try.  This month it was a main course.  I think 'Apple-Bourbon Glaze' jumped out off the page.  And, I am sure it was the bourbon portion of that title that really got his attention.  He doesn't drink it (I do though!) but he loves to cook with it.

 A rub is made the night before cooking and slathered on the pork chops.  

I found it easy to mix up all of the dry ingredients with my fingers.

Dry the chops well on both sides.  The chops are brushed with a little olive oil on each side and then lightly seasoned with the dry rub.  All done the night before which makes grilling day a little easier; and the refrigerator smells heavenly the next morning.

 
The meat is seared on both sides before any of the glaze is applied.  Just a note about something we learned....see the two pork chops at the upper left?  Those are definitely what you want.  The other four chops are a sirloin cut and not what I was really after; the 'bone-in' in  the chop at the lower left is NOT what I consider a bone-in pork chop.

Once the chops are seared the glaze is applied to each side and turned every 10 seconds, until the chops are done and the glaze is thick and caramelized.

Mmm....these were good!!!  We served them up with good old mashed potatoes, sauteéd asparagus and broccoli and roasted peppers and onions.

Grilled Pork Chops with Apple-Bourbon Glaze

From the September 2014 issue of Southern Living 

Serves 4

Ingredients:

2 Tbsp. dark brown sugar

1-1/2 tsp kosher salt

1-1/2 tsp garlic powder

1 tsp. freshly ground peppercorns

1/2 tsp. paprika

2 Tbsp. olive oil

4 - (3-ounces each) bone-in pork rib chops

1 (12 oz.) can frozen apple juice concentrate, thawed

1 cup bourbon

3 Tbsp. dark brown sugar

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/2 dried crushed red pepper (I did not use these as Lovey is not a fan of hot, spicy)

Method:

Stir together the first 5 ingredients.  Rinse off pork chops and pat dry.  Brush both sides of chops with olive oil.  Spread dry ingredients on both sides of chops and place in a 9" x 13" glass baking dish.  Cover with plastic wrap and refrigerate over night.

Thirty minutes before you turn the grill on remove the pork chops from the refrigerator and allow to stand at room temperature.  

In the mean time, prepare the glaze.  In a saucepan, stir together the apple juice concentrate, bourbon, brown sugar, mustard, salt, and red pepper if you like a little kick.

Bring to a boil over medium-high heat.  Reduce heat to medium and simmer, stirring occasionally for about 13  to 15 minutes or until mixture is reduced to about 1 cup.

Preheat grill to 330 - 400° F.  Grill chops, covered with grill lid, 6 to 8 minutes on each side or until almost done.  Brush tops with  glaze; turn and brush other side with glaze.  Grill, covered with grill lid for 2 minutes.

Repeat process, without grill lid and turning chops every 10 seconds, until glaze thickens and chops are cooked through.