Aromatic Smothered Pork Chops Recipe
Prep Time:
4 hours, 5 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 cup raw apple cider vinegar
  • 1 cup water
  • ¾ cup fresh orange juice, divided
  • ¼ cup dark brown sugar
  • 1 tablespoon + 1 teaspoon kosher salt, divided
  • 1 tablespoon aniseed
  • 4 (6-ounce) boneless pork loin chops
  • 1 cup dried soft Turkish figs
  • 4 tablespoons unsalted butter, divided
  • 4 cups mixed sliced fresh mushrooms (oyster, cremini, brown beech, portobello)
  • 1 cup thinly sliced shallots
  • 1 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground black pepper
Directions
  1. For the brine, whisk together the apple cider vinegar, water, ½ cup orange juice, brown sugar, 1 tablespoon kosher salt, and aniseed.
  2. Transfer the brine to a large zip-top bag and add the pork, pressing the air out of the bag to seal.
  3. Refrigerate the pork for at least 4 hours and up to overnight.
  4. While the pork is in the brine, soak the figs in enough hot water to cover them for about 20 minutes.
  5. Drain the figs and cut into quarters. Set aside.
  6. Remove the pork from the brine and blot dry with paper towels. Discard the brine.
  7. In a cast iron or other heavy, large skillet, heat 1 tablespoon butter over medium-high heat.
  8. Add the pork and brown for about 4 minutes per side.
  9. Transfer the pork to a plate and tent with foil to keep warm.
  10. Heat 2 tablespoons butter in the pan.
  11. Add the mushrooms and remaining 1 teaspoon salt. Cook until the mushrooms release their liquid and start to brown, stirring occasionally (about 5 minutes).
  12. Add the shallots and saute until tender and golden (about 5 minutes).
  13. Pour in the chicken broth, red wine vinegar, and remaining ¼ cup orange juice, stirring to scrape up any browned bits in the pan.
  14. Stir in the thyme, mustard, black pepper, and figs and bring to a boil.
  15. Reduce the heat to a low simmer and cook until the liquid is slightly reduced (about 5 minutes).
  16. Stir in the remaining 1 tablespoon butter.
  17. Return the pork chops to the pan and heat through.
  18. Serve the pork topped with the aromatic sauce.