Brined Pork Chops with Apple Hash

Brined Pork Chops with Apple Hash

Brined Pork Chop

  • Large kitchen saucepan
  • Kitchen knife
  • Cutting board
  • Large sauté pan
  • Large spoon
  • spatula


  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 orange, juiced
  • ¼ cup fresh fennel sprigs
  • 2 tbsp. kosher or sea salt
  • 6 eight-to-ten ounce bine in pork chops
  • 4 tbsp. grape seed oil
  • 2 cups thin sliced Yukon potatoes
  • 1 cup thin sliced red onion
  • 1 tsp. sea salt
  • 1 tsp. white pepper
  • 2 cups thin sliced apple, Granny Smith
  • 1 tsp. hot sauce

The Brine: Mix 8 cups water , the fruit juices, fennel, and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove and allow to cool. Add the chops and allow to sit in the brine for 3 to 24 hours under refrigeration. More time equals more flavor.

The Chops: In a large sauté pan over high heat, add the oil, allow to warm, and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, which should yield a golden-brown chop. Repeat the process with the remaining 3 chops.

The Hash: Return pan to medium-high heat, add oil and potatoes. Stir until potatoes soften and brown on the edges. Add onions, salt and pepper, and cook until onions soften. Reduce heat to medium, add apples, and cook for 4 minutes. Add hash to plate, top with pork chops and then hot sauce.

17 grams carbs

27 grams fat

48 grams protein

511 calories


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