| Pork chops and applesauce is a classic weeknight | | | | ½ cup dried cranberries |
| dinner. However it may be time to make over this | | | | ¼ cup granulated sugar |
| dinnertime favorite. | | | | 1 tablespoon apple cider vinegar |
| Applesauce is fine but with its sweet, one note flavor, | | | | 1 tablespoon freshly squeezed lemon juice |
| bland color and baby food texture, it could easily stand | | | | 1 teaspoon kosher or sea salt |
| for an update. | | | | ½ teaspoon black pepper |
| Spicy Pear Chutney is just the answer! Green Anjou | | | | ¼ - ½ teaspoon red pepper flakes (depending on |
| pears are in season and their crispy, juicy sweetness | | | | how spicy you want it) |
| is the perfect compliment to pork chops. In about 15 | | | | 3 fresh pears, chopped |
| minutes with some fresh, ripe pears, a few pantry | | | | Directions |
| items and a handful of dried cranberries you can whip | | | | Heat a large saucepan over medium heat. Add the |
| up a side dish to make any ordinary pork chop | | | | olive oil and minced red onion. Cook for 2 or 3 minutes |
| company worthy. | | | | until the onions start to soften. Add the dried |
| This is a must try recipe! It not only goes great with | | | | cranberries and cook for 5 more minutes. Stir in the |
| pork chops but also makes an amazing topping for | | | | sugar, vinegar, lemon juice, salt, pepper, red pepper |
| pulled pork, baked chicken breasts and would even | | | | flakes and peaches. Combine well. Simmer on low |
| make a welcome change as an accompaniment for | | | | heat for 5 to 10 minutes or until the pears and |
| your Holiday Turkey! | | | | cranberries have softened but the pears still retain their |
| Now let's talk chops. About 25 years ago, the pork | | | | shape. If the mixture is too liquid, turn the heat up and |
| industry answered the demand for leaner meat. They | | | | cook until most of the liquid has evaporated. Serve |
| bred pigs to have less fat and as we all know, less fat | | | | warm. |
| means less flavor and drier meat. So in order to pump | | | | Makes about 2 cups. |
| up the flavor and juiciness of cheap supermarket pork | | | | Brined Pork Chops |
| chops, brining is the answer! Brining is soaking meat in a | | | | Ingredients |
| salty water solution with some flavoring added. | | | | 4 cups water, use divided |
| Why it works. | | | | ¼ cup kosher salt |
| Remember in 5th grade science class we learned | | | | ¼ cup brown sugar, packed |
| about osmosis? No, not smarter than a fifth grader? | | | | 1 teaspoon black pepper |
| That's ok. Simply put, water flows out of things that | | | | 1 tablespoon apple cider vinegar |
| are less concentrated into things more highly | | | | 4 pork chops about ¾ inch thick |
| concentrated. Brines have a higher concentration of | | | | ½ white onion, sliced |
| salt than the water in the pork chop cells so the water | | | | 2 or 3 springs of fresh sage |
| flows out, the salt from the brining solution flows into | | | | Olive oil for brushing the pork chops |
| the meat making the meat cells more concentrated so | | | | Directions |
| they draw the moisture back in. The bottom line is that | | | | Combine 1 cup water with the salt, brown sugar and |
| brining makes tough flavorless meat moist, tender and | | | | pepper in a small saucepan. Heat, stirring until the salt |
| more flavorful. | | | | and sugar dissolve. Add 3 cups of cold water and let |
| This brine recipe uses classic pork flavors; onion and | | | | the mixture cool. Stir in the apple cider vinegar. Pour |
| sage. You can change up the flavor anyway you like | | | | mixture into a glass baking dish or large freezer weight |
| with different herbs, spices and vegetables but keep in | | | | plastic storage bag. Add the pork chops, onions and |
| the basics of water, salt, sugar and vinegar. They all | | | | sage. Refrigerate for 1 - 12 hours. Even a little bit of |
| play their part in the brining process. The sugar will | | | | brining is better than none. |
| keep the pork chops from tasting too salty and the | | | | Take pork chops out of the fridge and rinse them well |
| vinegar tenderizes the meat. | | | | with cold water the pat dry with paper towels. Let set |
| Four inexpensive pork chops can be purchased in | | | | for about 5 minutes before cooking. |
| most cases for about $5.00, brine and grill them, add | | | | Heat a grill pan or skillet over medium high heat. Brush |
| the Spicy Pear Chutney and some steamed green | | | | the pork chops with olive oil and cook for 4 minutes |
| beans and you have a delicious dinner for 4 for under | | | | per side (more or less depending on the thickness of |
| $10.00! And aside from the brining time the whole meal | | | | the pork chops). Remove from pan, brush the top with |
| was ready in about half an hour. | | | | a little more olive oil and let rest for 5 minutes before |
| Spicy Pear Chutney | | | | serving. |
| Ingredients | | | | Makes 4 pork chops. |
| 1 tablespoon olive oil | | | | For recipes visit Simply... |
| ½ medium sized red onion, minced | | | | |