How to Be Un-Choppable: Cider-Brined Pork Chops with Samantha Seneviratne

Samantha shares her best tips for making a well-seasoned sauce to tie a dish together and make it #UnChoppable! Don't miss an all-new #Chopped, Tuesdays at 9|8c! Get the recipe ▶ https://foodtv.com/33niwgA Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cider-Brined Pork Chops with Perfect Pan Sauce RECIPE COURTESY OF UN-CHOPPABLE Level: Easy Total: 1 hr 30 min (includes cooling and brining time) Active: 30 min Yield: 4 servings Ingredients Brine: 1/3 cup kosher salt 2 tablespoons packed light brown sugar 2 teaspoons whole black peppercorns 2 teaspoons whole coriander seeds 2 teaspoons mustard seeds 1 teaspoon allspice berries 2 bay leaves 4 fresh thyme sprigs One 12-ounce bottle or can chilled hard cider (1 1/2 cups) 4 bone-in, center-cut pork chops, about 1 inch thick Sauce: 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 clove garlic, finely chopped 1 teaspoon chopped fresh rosemary, plus more sprigs for garnish 1 teaspoon chopped fresh thyme, plus more sprigs for garnish 2 tablespoons all-purpose flour 1/2 cup hard cider 1 cup low-sodium chicken broth 1/4 cup heavy cream 1 teaspoon cider vinegar 2 tablespoons chopped flat-leaf parsley Kosher salt Directions For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature. Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours. Drain the chops, rinse and pat dry. Discard the brine. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate. For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer. Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #CiderBrinedPorkChops #UnChoppable #Chopped #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Cider-Brined Pork Chops with Samantha Seneviratne | Food Network https://www.youtube.com/watch?v=fZnfzeJfYMU