Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus is something which I have loved my whole life. They are fine and they look wonderful.
Juicy pork chops get a big boost of flavor from fresh rosemary, sweet apples and hearty potatoes in this delicious autumnal dish. Remove the pork chops from the brine and pat dry with paper towels. Easy recipe made on one sheet pan for parmesan crusted pork chops, potatoes, and asparagus.
To get started with this recipe, we must prepare a few ingredients. You can cook brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus:
- Take brine
- Prepare 5 frenched pork chops
- Prepare 1 gallon boiling water
- Prepare 1 gallon ice
- Take 1 cup kosher salt
- Get 1 cup brown sugar
- Make ready 4 sprigs sage
- Make ready 10 clove garlic
- Make ready 1 quartered onion
- Get 2 carrots
- Get 2 stalks celery
- Make ready captain morgan demi
- Get 6 oz captain morgan spiced rum
- Prepare 3 green apples
- Get 1 quart chicken stock
- Make ready 1 quart apple cider
Pork chops with potatoes - download this royalty free Stock Photo in seconds. Honey jam glazed BBQ Pork chops with mashed potatoes and green peas. Thin pork chops with apple and fennel accompanied by butternut squash and rutabaga. The mushrooms and asparagus really add to the flavor of the pork chops!
Instructions to make Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus:
- For the brine Add garlic, onion, celery,carrots, salt, brown sugar, and sage to the boiling water and cook for 5 minutes
- Use the gallon of ice to cool down your brine
- Once chilled. submerge the pork chops and marinate over night *** in the picture i butterflied the chops for presentation. Do this before you brine the pork if desired***
- For the demiglaze In a medium sauce pot heat about a tablespoon of butter and carmelize your apples.
- Add the captain, cider and stock. Reduce by half and season with salt, pepper, garlic, and onion powder
- When your waiting for your demi to reduce you can make your porkchop, starch and vegetable of your preference ***i grilled mine . But searing it and finishing in the oven will be just as delicious ***
- Plate it up and add the love! Meaning the captain morgan demi of course:-)
Remove chops from skillet, keep warm. Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly. Since a dry brine helps tenderize pork chops just as much as a wet brine, there's no reason not to embrace the technique. This brine is reabsorbed into the meat, which then breaks down tough muscle proteins to help achieve pork chop perfection. Meanwhile, in a small saucepan over medium-high heat, combine the dried cranberries, cherries, apricots Remove the pork chops from the brine, rinse and pat dry.
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