Argus Cider-Brined Pork Chops with Fresh Apple Mostarda & Pumpkin Seeds
*recipe by Elizabeth Winslow
For brine:
- 4 c cold water
- 2 c hard apple cider
- ½ c maple syrup
- ¼ c kosher salt
- 4 pork chops—center cut or loin chops (bone-in or boneless)
For fresh apple mostarda:
- 2 c hard apple cider, reduced to ¼ c in a small saucepan
- 1 apple, diced
- juice of ½ lemon
- ¼ c finely diced red onion
- 2 Tbs whole grain Dijon mustard
- 1/3 c toasted pumpkin seeds
- ¼ c mixed herbs (I used Italian parsley, chives, and marjoram), coarsely chopped
- 2 Tbs best-quality olive oil
Wes and Jules, I am down for a hobbit party any time! Elevenses, second breakfast, you name it. I loved this feature. Great answers, very much in my wheelhouse. I can’t wait to try Argus Cider!
Jen, you are in for a serious treat!
Oh, Tepache… That brought back a lot of childhood memories. My grandmother had 12 children and very limited means, which made her resourceful like no other. I remember her saving the pineapple rinds to make tepache. Surprisingly, I’ve never tasted it, but the memories of it will always remain. Great post!
Maya, I *love* that tepache brings back childhood memories . . .
I love this Tastemakers series! Keep it up!
And Then The Doorbell Rang
Thanks, Leslie, I am sure loving getting to hear the stories of all these cool, creative people!
I agree with Leslie,it’s one of the thing’s I look forward to .I am makeing this next.Thank you!