RECIPES
20
INGREDIENTS
6 pork chops
2 tbsp butter
1 red onion
2 apples, sliced
½ cup hard cider
olive oil
salt and pepper, to taste
Brine:
4 cups cold water, divided
1 cup ice
¼ cup kosher salt
1 bay leaf
2 sprigs rosemary
10 black peppercorns
Directions
Bring 1½ cups of water to a boil and then add the salt, bay leaf, rosemary, and
peppercorns. Stir until salt has dissolved. Add remaining cold water and ice to
cool the brine. Trim off any excess fat on the pork and then add to brine and
cover. Make sure the pork chops are covered by the brine. Brine for at least 30
minutes or up to 4 hours.
Heat olive oil on the griddle over medium-high heat. Remove pork chops from
brine and pat dry. Once the cooking surface is hot, lay the pork chops down and
do not move for several minutes. Turn and brown on the second side. Set aside.
Melt butter on griddle over medium heat. Add apples and onions and sauté
until the onions begin to caramelize. Pour a small amount of hard cider over the
apples and onions being careful to avoid the Drip Outlet. Add pork chops back
onto the griddle and cook until the pork chops are tender, pouring any remaining
hard cider over pork chops and apples while cooking. Serve over mashed
potatoes or with a salad.
Pork Chops with Apples
Summary of Contents for DFAMG01
Page 1: ...Instruction manual AND RECIPE GUIDE MODEL DFAMG01...
Page 2: ...2...
Page 6: ...6 PARTS FEATURES Base Non stick Cooking Surface Non slip Feet Handle...
Page 9: ...9...
Page 11: ...11...
Page 21: ...RECIPES 21...
