By: EatingWell
Photographer: Burris, Ken
Publish Date: 2008-11-01
Servings: 4
Yield: 4 servings
Total Time: 2 1/2 hours (including 2 hours brining)
Prep Time: 45 minutes
To Make Ahead: Brine pork chops (Step 1) for up to 8 hours. The brined chops, patted dry, can be wrapped in plastic and refrigerated for up to 2 days.
Recipe Description:
Brining enhances flavor and renders pork chops moist and juicy. While the chops brine, prepare the pickled onions and the raspberry sauce. The thick flavorful sauce, rich pork chops and pickled onions all come together in an explosion of flavors and textures.
Recipe Ingredients:
- 4 cups cold water
- 2-3 small onions, thinly sliced and separated into rings (2 cups), divided
- 1/4 cup plus 4-6 tablespoons pure maple syrup, divided
- 1/4 cup plus 1/4 teaspoon kosher salt, divided
- 1 bay leaf
- 1 clove garlic, crushed
- 4 bone-in, center-cut pork loin chops, 1/2-3/4 inch thick (1 1/2-1 3/4 pounds)
- 1/4 cup raspberry or red-wine vinegar
- 2 teaspoons fresh thyme leaves, divided
- 1/4 teaspoon coarsely ground pepper, plus more to taste
- 3 cups fresh raspberries, divided
- 1/2 cup white wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
Recipe Steps:
- Combine water, 2/3 cup onions, 1/4 cup maple syrup, 1/4 cup salt, bay leaf and garlic in a large bowl or large sealable plastic bag. Add pork chops; turn to combine. (If brining in a bag, place the bag in a large bowl.) Marinate in the refrigerator, turning the meat once or twice, for 2 to 8 hours.
- Whisk raspberry (or red-wine) vinegar, 2 tablespoons maple syrup, 1 teaspoon thyme, 1/8 teaspoon salt and pepper together in a medium bowl. Add 2/3 cup onions; toss to coat well. Refrigerate, stirring once or twice, while the pork is brining.
- About 15 minutes before you’re ready to cook the pork chops, combine 1 1/2 cups raspberries, the remaining 2/3 cup onions, wine, 2 tablespoons maple syrup, balsamic vinegar and 1/4 teaspoon pepper in a blender or food processor. Blend or process until pureed. Pour the sauce through a fine-mesh sieve into a small bowl; stir and press on the solids to extract all the sauce. Stir in the remaining 1 teaspoon thyme.
- Remove the pork chops from the brine and pat dry. (Discard brine.) Sprinkle both sides with the remaining 1/8 teaspoon salt and a generous grinding of pepper.
- Place a large cast-iron or heavy-bottomed skillet over medium-high heat until hot enough to sizzle a drop of water on contact. Add oil and tilt the pan to coat the surface. Add the pork chops and cook until browned, 2 to 3 minutes per side. Transfer the chops to a plate; tent with foil to keep warm.
- Reduce heat to medium, add the raspberry sauce and boil, stirring constantly, until the sauce is reduced by half, about 3 minutes. Taste and add 1 to 2 tablespoons maple syrup if the sauce is too tart.
- Return the chops and any accumulated juices to the pan and cook on medium heat, turning the chops to coat with the sauce, until they register 145°F on an instant-read thermometer, 1 to 2 minutes.
- Drain the pickled onions (discard the pickling mixture or save for another use). Gently toss with the remaining 1 1/2 cups raspberries. Serve the chops with the pan sauce and top with the pickled onions and raspberries.
Recipe Nutrition:
Per serving: 317 calories; 11 g fat (3 g saturated fat, 6g mono unsaturated fat); 69 mg cholesterol; 22 g carbohydrates; 27 g protein; 7 g fiber; 259 mg sodium; 542 mg potassium
Nutrtion Bonus: Vitamin C (45% daily value), Potassium (16% dv), Selenium (15% dv).
Exchanges: 1 fruit, 1 vegetable, 3 1/2 lean meat
Carbohydrate Servings: 1
Recipe Categories:
- Course(s)
- Dinner
- Cuisine(s)
- American
- Degree of Difficulty
- Moderate
- Special Health Consideration(s)
- Low Calorie
- High Fiber
- Low Sat Fat
- Low Sodium
- High Potassium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- Spring
- Summer
- Fall
- Winter
- Entertainment
- Father's Day
- Mother's Day
- Main Ingredient(s)
-
- Meat
- Pork
- Technique(s)
- Saute
- Marinate
- Food Processor
- Blender
- Dish Type(s)
- Main Dish
Recipe Disclaimer(s):
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
