Cider Brined Double Cut Pork Chop | * Gf Recipe
butternut squash gratin, braised red cabbage, spiced apple chutney, port cranberry jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cider Brine
Pork Chops
Butternut Squash Gratin
Braised Red Cabbage
Spiced Apple Chutney
Port Cranberry Jus
Method
Cider Brine
- 1
Prepare the Cider Brine
In a large bowl, combine apple cider, water, kosher salt, brown sugar, black peppercorns, bay leaves, rosemary, and thyme. Stir until the salt and sugar are dissolved.
- 2
Brine the Pork Chops
Place the double cut pork chops in the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Cooking the Pork Chops
- 3
Sear the Pork Chops
Remove the pork chops from the brine and pat dry. Season both sides with salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear the pork chops for about 4-5 minutes on each side until golden brown.
- 4
Finish Cooking
Transfer the seared pork chops to a preheated oven at 375°F (190°C) and roast for an additional 10-15 minutes until they reach an internal temperature of 145°F (63°C). Remove from the oven and let rest for 5 minutes before serving.
Butternut Squash Gratin
- 5
Prepare the Squash
Peel and cube the butternut squash. In a large pot, add the squash and cover with water. Boil until tender, about 15-20 minutes. Drain and mash the squash.
- 6
Mix the Gratin
In a bowl, combine the mashed butternut squash, heavy cream, minced garlic, gruyere cheese, nutmeg, salt, and black pepper. Mix until well combined.
- 7
Bake the Gratin
Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
Braised Red Cabbage
- 8
- 9
Braised Cabbage
Add the shredded cabbage, apple cider vinegar, sugar, and salt to the pot. Stir well and cover. Cook on low heat for 30-40 minutes, stirring occasionally until the cabbage is tender and flavors meld.
Spiced Apple Chutney
- 10
Cook the Chutney
Peel and chop the apples and onion. In a saucepan, combine apples, onion, ginger, brown sugar, cinnamon, nutmeg, and apple cider vinegar. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until thickened.
Port Cranberry Jus
- 11
Prepare the Jus
In a saucepan, combine port wine, cranberry juice, and chicken stock. Bring to a boil, then reduce the heat and simmer until reduced by half. Season with fresh thyme, salt, and black pepper to taste.
