Roasted Pork Chop with Hard Cider Gravy and Sweet Potato Hash

Roasted Pork Chop with Hard Cider Gravy and Sweet Potato Hash
Makes 6 servings

 

Pork

8 tablespoons kosher salt, plus more for seasoning chops

8 cups warm water

4 cups apple juice, plus more as needed

2 tablespoons freshly ground black pepper, plus more for seasoning chops

6 (1½-inch thick) boneless pork loin chops

Kosher salt

Coarse-ground pepper

2 tablespoons extra-virgin olive oil

 

Hash
1 ½ pounds sweet potatoes (about 2 potatoes), peeled and cut into ½-inch dice

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

5 slices thick-cut bacon, cubed

1 medium sweet onion, chopped

2 Fuji apples, cored and cut into ½-inch dice

4 green onions, thinly sliced (green and white parts)

Hard Cider Gravy, recipe follows

 

Place the salt and warm water in a large bowl. Stir until the salt is dissolved. Mix in the apple juice and pepper. Add the pork chops to the brine, additional apple juice so that to submerge the chops. Cover and refrigerate for overnight.

 

Preheat the oven to 400 degrees F.

 

Add the potatoes, 1 tablespoon oil, ½ teaspoon kosher salt and ¼ teaspoon pepper to large bowl. Toss to coat and arrange the potatoes on a foil-lined baking sheet. Bake until tender, about 15 minutes. Remove the potatoes from the oven and set aside.

 

Remove the pork chops from brine, rinse, and dry with paper towels. Season the chops with salt and pepper.

Heat 2 tablespoons olive oil in a large skillet. Cook the pork chops, in batches, until golden brown on each side, about 4 minutes per side. Transfer the pork to a foil-lined baking sheet. Repeat with the remaining pork. Place the baking pan in the oven for 8 minutes. Remove the pan from the oven and cover loosely with foil. Allow the meat to rest for 10 minutes.

 

Meanwhile, make the hash. In the same skillet used for the pork, heat the bacon over medium heat. Cook until the bacon is crispy and brown, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Add the onion to the skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until tender, about 5 minutes, stirring frequently.

 

Add the apples and the white parts of the green onions and cook for 3 minutes. Stir in the sweet potatoes and cook until crispy, about 7 minutes.

 

Transfer the hash to a platter and garnish with the green parts of the green onions. Top with the pork chops and serve with the Hard Cider Gravy.

 

Hard Cider Gravy

Makes about 2 cups

 

1½ cups chicken stock

½ cup hard cider

2 tablespoon cornstarch

2 tablespoon cold water

Kosher salt

Coarse-ground black pepper

 

Heat the chicken stock and hard cider in a medium saucepan over medium heat. Mix the cornstarch with 1 tablespoon water in a small bowl until smooth and stir into the pot. Bring to boil; boil 1 minute to thicken. Season to taste with salt and pepper.

 

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