Apple Cider Brined Pork Loin Chops Topped with a Smoky Apple Compote

Apple Cider Brined Pork Loin Chops

I love a big ole juicy pork chop.  But to make my pork chop a “big ole juicy” pork chop, I brine it.

I think pork chops taste best when brined. Not to say you have to brine your pork chops every time you prepare them.  But it does create that juicy moist texture.  In the words of one of my favorite chef’s, brining pork “kicks it up a notch”!

I’m sure you’ve read by now how important sauces and assorted toppings are to the Bennett Crew.  Well this didn’t disappoint.  The smokey apple compote is the perfect topping for these darn good pork chops. Yep… brine, grill and top.  I think that should be my new motto.

Apple Cider Brined Pork Loin Chops Topped with a Smokey Apple Compote

Adapted from multiple sources

For the Brine:

4-6 Pork Loin Chops, bone in

3 Cups Apple Cider

2 – 12oz beers, preferably dark beer

½ Cup Kosher salt

½ Cup sugar

1 tablespoon Chipotle Powder

Mix together the cider, beer, salt, sugar, and chipotle powder.  Put the pork in a large Ziploc bag and pour the brine over the pork.  Close the bag and place in a baking dish in the refrigerator for at least 4 hours or overnight.

When ready to prepare, pre-heat the grill to 400F.  Place the loin chops on a cutting board or platter and dab with a paper towel.  Brush with olive oil and sprinkle just a little dusting of salt and pepper on one side of each chop.  Grill on Medium to low heat, careful to not burn the pork.  The pork loin chop will be done when the internal temperature reaches 145F, about 5-6 minutes each side depending on thickness.

Once the pork is done, place them on a platter and top the Smoky Apple Compote.  This is also delicious served with roasted potatoes and sweet potatoes or a wild and brown rice prepared with equal parts apple cider and chicken broth.

Smokey Apple Compote

2 Granny Smith Apples, peeled, cored and chopped

1 tablespoon honey

½ teaspoon chipotle powder

1 teaspoon cinnamon

1 cup Apple cider

Place the apples, honey, chipotle powder, cinnamon and apple cider in a small pot.  Let the apple mixture reach a slow boil and then turn the heat to a simmer.  Reduce the mixture by half or until the consistency has thickened a bit.  The apples should still be a bit formed and not too mushy.

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Comments

  1. Love the super simple compote recipe! I bet it would be good slathered on my grilled cheese before it hits the pan! I could probably use smoked paprika in place of chipotle powder for a pretty similar taste, you think?

  2. Linda Wallace says:

    Looks really good and a great meal for a rainy day. Nice and fast but yummy. Thanks.

    • easyeverydaygourmet says:

      So glad you like the recipe!! The apple compote can be served over grilled chicken as well, or, for a sweet dessert topping over fresh vanilla ice cream, leave out the chipotle pepper and add a dash of vanilla. Enjoy!

Trackbacks

  1. […] with most any sauce or roasted winter fruit.  I had planned to use this tenderloin with a spiced apple compote, which is delicious, but I just wasn’t feelin’ the apples that […]

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