Thursday, October 23, 2008

Tea Brined Pork Chops, Part II

Remove the brined pork chops from the fridge. I like to sear them in a grill pan briefly to add color:







Pour one quart of applesauce into pan (if your jar says "Motts" on the side, it will turn out just fine!):






Lay pork chops on top. Bake to an internal temperature of at least 135. If you work for the FDA feel free to go all the way to 165, but I really don't find it necessary. If you don't have a thermometer handy just cut into one to peek (what you see above is BEFORE they were baked - that pinkness is no good in the final product).

1 comment:

Sarah Joy Albrecht said...

K,

Thanks for bringing over dinner - it was a huge help!

The pork was delicious. Flavorful, yet subtle. I loved the complimenting applesauce, green beans and savory sweet potatoes.

I enjoyed seeing the "how to" pics on your blog. Thanks for posting them!

Much love,
SJA