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. Remove herbs and reserve for pork chops.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. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Lower the heat to medium and simmer for 30 minutes. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Season with salt and pepper and keep warm.Ĭaramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Add chicken stock until evaporated then add cream and reduce until gone.
Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes.
Add andouille sausage and stir well to combine. Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Marinate the pork chops for 2 to 3 hours. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig. Grill chops, basting with Apple Cider Glaze until desired temperature. Remove the chops from the Marinade and wipe off any excess Marinade.
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