BRINED PORK CHOPS WITH APPLE HASH

Brined Pork Chops with Apple Hash image

Provided by Robert Irvine : Food Network

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 306 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 102 milligrams, Sodium 1449 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 34 grams, Sugar 8 grams