![]() Believe me, the difference was worth the wait. Once the pork chops were done, I took them out of the oven and gave them a few moments to rest.Īllowing the meat to rest for at least 5-10 minutes before slicing into it ensured that it retained all its juicy goodness. It was a simple and satisfying meal using ingredients I had on hand in my freezer. Tonight, I decided to serve these delectable chops with some tomato basil pierogies and steamed broccoli. I let them bake for about 10 minutes, which gave me enough time to wrap up the rest of the dinner preparations. To finish cooking the pork chops, I transferred them to a preheated oven set at 375☏. Once flipped and rotated, I generously spread the sweet and sriracha sauce on top of each chop, allowing it to melt and create a mouthwatering glaze. Now, it was time to cook these bad boys! I heated up a grill or a grill pan and seared the pork chops on both sides, making sure to turn them 90 degrees after 2-3 minutes to achieve those beautiful grill lines. This helped the flavors meld together and intensified. I recommend chilling this mixture until you’re ready to slather it all over those pork chops. Meanwhile, I whisked together the other dry ingredients along with sriracha, creating a thick and spicy paste. This step ensured more even cooking and helped the chops retain their juiciness. Once the brining time was up, I took the pork chops out of the bag and let them come to room temperature before cooking. I let the chops soak in the fridge for about 2 hours, allowing the flavors to penetrate the meat. This brine not only infused the meat with delicious flavors but also helped to keep it moist and tender. I placed them in a large baggie and added the whole bottle of Angry Orchard hard cider, along with some apple cider vinegar, three tablespoons of olive oil, and a touch of salt. To get started, I began by brining the pork chops. Pepper: Adds a bit of mild heat and complements the other flavors in the dish.Salt: Enhances the overall taste and helps season the pork chops.Minced ginger: Provides a subtle warmth and complexity of flavor to the sauce.Paprika: Adds smokiness and color to the sauce, enhancing the overall flavor.Apple cider vinegar: Adds tanginess and helps tenderize the meat in the brine.Olive oil: Used in the brine, sauce, and for searing the pork chops.Brown sugar: Balances the heat with a touch of sweetness in the sauce.Sriracha: Adds a spicy kick and depth of flavor to the brine and sauce.Angry Orchard hard cider: Used in the brine and sauce, adds a subtle apple flavor and tenderizes the meat.Pork chops: The main protein in the dish, providing a juicy and flavorful base.Trust me, you’re going to love this flavorful combination! Here’s What You Need I wanted to kick things up a notch and give it a spicy twist, so I came up with these mouthwatering Sweet & Sriracha Hard Cider Pork Chops. Today, I’m excited to share with you a revamped version of my popular Angry Orchard pork chops recipe. While those chops are good, I’ve been wanting to revamp the recipe, just like I revamped my blog, for a few weeks now. Jump to Recipe Print Recipe What’s Up, Hungry Peopleīack in my early blogging days, I created a simple recipe for Angry Orchard pork chops and it quickly became one of my most popular posts.
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