CHEDDAR- STUFFED CIDER- BRINED PORK CHOPS
Hands-on time: 35 minutes Total time: 3 hours Makes: 4 servings
LEFTOVERS MAKE GREAT SANDWICHES
These juicy chops have a surprise in the centre: an ooey-gooey cheese filling. Brining the pork before cooking infuses the meat with flavour and ensures that it will stay moist. To avoid leaks, make sure the filling is properly centred in each chop.
1 cup boiling water
2 tbsp coarse salt
8 large fresh sage leaves
2 cloves garlic, smashed
1 tsp black peppercorns
2 cups apple cider, chilled
4 boneless pork loin chops
(¾ inch thick)
5 tspd ijon mustard
1 tbsp chopped fresh sage
3 cloves garlic, finely grated
¼ tsp pepper
120 g extra-old Cheddar cheese,
cut in ¼-inch thick slices
1 tbsp olive oil
Roasted Apples and Onions:
2 tbsp olive oil
1 large Golden Delicious apple,
sliced crosswise in ¾-inch
1 onion, sliced crosswise in scant
½-inch thick rounds
1 tsp cider vinegar
Brine: In baking dish or large bowl, stir boiling water with salt until salt is dissolved. Stir in sage, garlic and peppercorns. Stir in apple cider. Refrigerate until chilled, about 15 minutes. (Make-ahead: Cover and refrigerate for up to 3 days.)
Pork submerging Chops: Add completely.pork to Cover brine, and refrigerate for 2 hours. Remove pork from brine; pat dry with paper towels. Discard brine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, in small bowl, stir together mustard, sage, garlic and pepper. Remove 1 tsp of the mixture to small bowl; reserve for Roasted Apples and Onions.
Placewith narrow1 pork end chop facingon cuttingyou. Holdingboard sharp knife blade parallel to board and starting at 1 long side, use short strokes to gradually cut in half horizontally almost but not all the way through; open like a book. Repeat with remaining pork.
Spread remaining mustard mixture over cut sides of pork, leaving ½-inch border. Place one-quarter of the Cheddar in centre of each pork chop; fold over to close. Secure edges with short skewers or sturdy round toothpicks.
In medium-highlarge nonstick heat; skillet, cook heat pork, oil turningover once, until browned, about 2 minutes. Transfer to greased or parchment paper– lined rimmed baking sheet; bake in 350°F oven until cheese is melted and just a hint of pink remains inside pork, about 10 minutes. Let stand for 5 minutes; discard skewers.
Roasted Apples and Onions: While pork is cooking, brush 1 tbsp of the oil all over apple and onion. Arrange in single layer on foil-lined rimmed baking sheet. Bake in 350°F oven, turning once, just until softened, about 12 minutes; broil until light golden, 3 to 4 minutes.
Meanwhile, whisk remaining oil, the vinegar and salt into reserved mustard mixture.
Arrange apple and onion on platter. Drizzle with mustard mixture. Top with pork.
PER SERVING: about 494 cal, 39 g pro, 29 g total fat (11 g sat. fat), 18 g carb (3 g dietary fibre, 11 g sugar), 104 mg chol, 674 mg sodium, 622 mg potassium. % RDI : 24% calcium, 11% iron, 9% vit A, 12% vit C, 9% folate.