Recipe courtesy of Robert Irvine

Brined Pork Chops with Apple Hash

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 1 hr 20 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

Brine and Pork: 

Juice of 1 lemon

Juice of 1 lime

Juice of 1 orange

1/4 cup fresh fennel sprigs

2 tablespoons kosher or sea salt

Six 8 to 10-ounce bone-in pork chops

2 tablespoons grapeseed oil

Hash:

2 tablespoons grapeseed oil

2 cups thin-sliced Yukon potatoes

1 cup thin-sliced red onion

1 teaspoon sea salt

1 teaspoon white pepper

2 cups thin-sliced apple, such as Granny Smith or Gala

1 teaspoon hot sauce, such as Tabasco

Directions

  1. For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
  2. For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving
  3. For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.

Cook’s Note

The chops can be finished in a preheated 375 degree F oven until reaching 160 degrees F.

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