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Apple Brandy Brined Pork Chop

October 17, 2012 |
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…with Green Apple Chutney

Apple Brandy Brined Pork Chop with Apple Chutney | Flavor, NC

Recipe courtesy of Chef Susan Collins
as seen on episode “Carolina Distillery“, season 2

Apple Cider Brine

  • 2 cups cold water
  • 1 cup kosher salt
  • 1 cup light brown sugar
  • ¼ cup whole allspice
  • 4 cups apple cider
  • ¼ cup apple brandy
  • 2 cups ice

Bring water to boil in large saucepan. Add salt, brown sugar and allspice. Cook 2-3 minutes until sugar and salt are dissolved. Remove from heat and stir in apple cider, brandy and ice cubes. Cool completely. Pour cooled brine over meat and marinate 4-12 hours in refrigerator. Drain meat completely, rinse well, and then pat dry. Pan sear the pork chops in a hot frying pan coated with a little oil. Brown the pork chop no both sides, then finish in the oven until desired degree of doneness. Servie with Green apple Chutney.

Green Apple Chutney

  • 4 medium apples, peeled, cored, and chopped
  • 1/2 medium sweet red pepper, chopped
  • 1 1/2 cups granulated sugar
  • 1 cup finely chopped onion
  • 1/2 cup golden raisins
  • 1/2 cup white vinegar
  • 1/4 cup finely chopped peeled gingerroot
  • 1 tablespoon lemon juice
  • 2 tsp curry powder
  • 1/2 tsp each: ground nutmeg, cinnamon, and salt

Combine apples, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

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