Cider-Brined Mustard Pork Chops
Apple is a classic pairing for pork, and here it infuses boneless pork chops via a cider brine, which makes the meat extra moist. The chops are coated in sharp Dijon mustard and then in crispy breadcrumbs, making them an elegant weeknight meal with roasted apples and sautéed cabbage.
Ingrediënten
- 2 cups apple cider
- ¼ cup kosher salt
- ¼ cup packed light brown sugar
- 2 boneless top pork loin chops ½ inch thick (4 to 6 ounces each)
- Freshly ground black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- ¼ cup Dijon mustard
- Cooking spray
Instructies
- In a large plastic container, whisk together the cider, salt, and brown sugar until the salt and sugar dissolve.
- Submerge the pork chops in the brine and refrigerate for at least 2 hours or up to overnight.
- Drain and rinse the pork chops, pat them completely dry with paper towels, then season them with pepper.
- On a shallow plate, combine the breadcrumbs, thyme, and rosemary.
- Brush or smear the mustard all over the pork chops, then crust them in the herbed breadcrumbs and place them on a wire rack.
- Spray the pork chops liberally with cooking spray.
- Place the chops in the air fryer and cook at 350°F until golden brown and the pork is cooked through, 10 to 12 minutes.
- Transfer the pork chops to plates and serve warm.
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