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Suggest a better descriptionFor the brine: Combine all ingredients in a medium sized pot and bring to a boil. Remove from heat and let cool in the refrigerator. Place the pork chops in a glass or ceramic baking dish that will hold them comfortably in a single layer. Pour the brine over the chops and place in the refrigerator for 8 hours or overnight. Remove the pork chops from the brine and season well with salt and pepper. Grill or roast until desired doneness, approximately 12 minutes for medium. Remove the chops from the oven and keep in a warm place while you prepare the apples. In a large saute pan, heat the butter over high heat. When it starts to brown add the apples and saute, tossing, for 1 to 2 minutes. Add the molasses, cook for 1 minute and add the cider vinegar and reduce by half. Place a pork chop on each plate and top with some apples and the cooking juices. Yield: 4 servings NOTES : Recipe courtesy of Trey Foshee Recipe by: IN FOOD TODAY SHOW #IND079
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Serving Size: 1 Serving (1610g) | ||
Recipe Makes: 1 servings | ||
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Calories: 948 | ||
Calories from Fat: 235 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 154244.4mg | 5319 % | |
Potassium 1535.3mg | 40 % | |
Total Carbohydrate 188.2g | 55 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 182.1g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 948
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