Time 4h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine. Combine garlic, pepper, salt and sage to create rub. Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.
Time 1h55m Yield 2 to 4 servings Number Of Ingredients 20 Steps:
For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour. Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking. Preheat the oven to 350 degrees F. Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest. For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.
Time 6h55m Yield 8 Number Of Ingredients 8 Steps:
Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours. Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil. Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil. Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Number Of Ingredients 6 Steps:
Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes. Strain through a fine-mesh sieve into a bowl and discard solids. Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness– Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.
Time 1h25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Season the pork with salt and pepper. Dredge them in flour and shake off excess. Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat. Add the pork in batches and brown well, about 6 minutes per side. Transfer the pork to plate and set aside. Dredge the onions in flour; shake off excess. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onions and garlic. Season with salt. Cover and cook for 5 minutes, stirring once. Uncover and cook for 4 more minutes, stirring occasionally. Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits. Return the pork to the skillet. Spoon some of the onions over the pork. Add enough additional Guinness and stock to bring liquid halfway up sides of pork. Cover the skillet with foil, and then the lid. Reduce the heat and simmer for 20 minutes. Turn the pork over and cook until very tender, about 25 more minutes. Transfer the pork and onions to a platter using a slotted spoon. Degrease the pan juices. Boil the juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon of mustard. Add chopped parsley and 1½ teaspoons of balsamic vinegar. Taste and add more mustard or vinegar if desired. Pour the gravy over the pork. Garnish with parsley and serve.
Time 2h25m Yield 4 Number Of Ingredients 15 Steps:
Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish. Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally. Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Brine pork chops: Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days. Roast chops: Preheat oven to 425°F. Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.) Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan). Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.
Time 30m Yield 6 servings Number Of Ingredients 12 Steps:
Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine. Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine. If a chop floats to the surface, weigh it down with a plate. Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire. (If the chops must be stacked, change their positions in the brine often.) Heat a grill or broiler. Drain the pork chops, discarding the brine, and pat dry with paper towels. Brush the chops with the oil and grill or broil for 5 to 6 minutes per side. Put the chops on a rack in a pan to catch the drippings and loosely cover with foil. Set aside in a warm place for 6 to 8 minutes and serve.
Time 50m Number Of Ingredients 8 Steps:
Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper. Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
