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lemon lime orange fresh fennel sprigs kosher grapeseed oil grapeseed oil thin thin salt white pepper apple hot sauce
Viewed: 89 - Published at: 6 years agoIngredients
- 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
- 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
Method
- 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.)
- 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
- 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.
