- 2 boneless pork chops
- 1 tomato
- 2 (slightly old) apples
- 4 shallots
- 3 cloves garlic
- sage
- salt, pepper
- olive oil
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- 45 minutes prior to cooking, mix a liberal amount of sea salt and water in a steel bowl. Brine the pork chops in this in the refridgerator.
- Remove pork chops from brine, pat dry with paper towels, and salt briefly.
- Preheat grille pan on medium heat with a splash of olive oil. Preheat oven to 350.
- Sear pork chops on both sides, about a minute and a half per side.
- Roughly chop apples, tomato, shallots, and garlic.
- Add fruit / vegetables to pan, seasoning with salt, pepper, and sage.
- Using handy digital meat thermometer, bake in the oven until the pork reaches 155 degrees Fahrenheit, something like 20 minutes.
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If I hadn’t been totally out of aluminium foil (or if I owned a lid for my pan), I would have covered the food before baking to keep a bit more moisture in, although the combination of the brining and the liquid from the tomatoes did a fine job keeping the meat juicy and tender.
This entry was posted by Chris on Wednesday, September 14th, 2005 and is filed under Recipes.
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