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Fall Apples, Potatoes and Pork Chops in a Maple Marmalade Glaze (Gluten Free)

Ingredients

For the Brine:

  • 1 cup warm water
  • 1/8 cup kosher salt
  • 1/8 cup organic cane sugar
  • 1 cup cold water
  • ice cubes handful
  • 2 pork chops bone in (1 - 1 1/2 inch thick)
  • 1 1/2 tablespoons olive oil (bacon fat also works well)
  • 2 small or medium potatoes scrubbed and cut in halves lengthwise
  • 1 large apple cored and cut into quarters

Rub:

  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • sprinkle of kosher salt each side of pork chops
  • ground black pepper fresh

Glaze:

  • 1/2 cup water
  • 1/2 tablespoon oil
  • 4 tablespoons maple syrup
  • pinch of salt
  • 1/2 teaspoon butter
  • 1 tablespoon orange marmalade or chutney
  • 1 tablespoon Grand Marnier Orange Liqueur (completely optional)

Instructions

  • In a small bowl or glass measure cup, stir the salt and organic cane sugar into the warm water. After the salt and sugar dissolve, pour the liquid into a small, flat casserole dish to brine the pork in. Add one cup of cold water and a handful of ice cubes and cool, before adding the pork chops. Make sure they are covered with the brine. Brine, covered, with cello over the dish, in the refrigerator for up to two hours. Remove from the refrigerator at least 20 or 30 minutes before proceeding to cook these.
  • When ready, pour off the brine and dry the pork completely with paper towels. Set on a plate.
    Mix the paprika and the garlic powder together and sprinkle over each side of the pork chops. Sprinkle lightly with salt and plenty of freshly ground black pepper on each side.
  • Preheat the oven to 450 degrees, rack in the center of the oven.
    In a small skillet, add 3/4 cup of water over medium low heat simmer the apple quarters for 4 or 5 minutes. Remove from the pan to a small plate and pour the remaining water out of the skillet.
  • Microwave the potatoes halves in a bowl for 4 or 5 minutes to par cook. Slice each half into four long slices each. 
    Heat the skillet on the stove with the 1 1/2 tablespoons of olive oil on high heat. Brown the pork chops for 3 to 4 minutes, then turn and brown for 3 - 4 minutes on the other side. Add your potatoes to the pan and drizzle with olive oil and sprinkle the potatoes with salt and pepper. 
  • In the small cast iron skillet or pan, add 1/2 tablespoon of olive oil, and heat over medium low heat. Add the apples back in and add 2 tablespoons of maple syrup and a pinch of salt and simmer on low for 4 or 5 minutes until bubbly and sticky. Remove the apples from the skillet and move to the pork chop pan in the oven.
    To the glaze add 2 more tablespoons of maple syrup, the 1/2 teaspoon of butter and and orange marmalade. Simmer until bubbly. Add the Grand Marnier and simmer for 30 seconds more. Remove from the heat. 
  • Check the pork chops after 15 or 20 minutes. Bake until a thermometer reads 145 degrees. You may want to turn the potatoes oven to brown on the other side also, midway through the baking. Remove the skillet from the oven when up to temperature and let rest for 3 or 4 minutes.
  • Plate your pork chops and potatoes and apples and pour the glaze over the pork chops and enjoy.
Course: Main Course
Cuisine: American
Keyword: apple, pork chops, potatoes