Pan-Roasted Pork Chops with Baked Beans and Agrodolce
This flavorful pork recipe from chef Hugh Acheson, author of "A New Turn in the South," shows the versatility of cast-iron cookware. You can transfer the skillet from the stove top to the oven easily to finish the cooking process.
Photography: Rob Tannenbaum
The Martha Stewart Show, March 2012
- 2 cups apple juice
- Coarse salt and freshly ground black pepper
- 1/4 cup sorghum syrup or maple syrup
- 1/2 cinnamon stick
- 6 (1 1/2-inch-thick) center-cut pork loin chops, trimmed of excess fat
- 1 tablespoon olive oil, plus more for drizzling
- Baked Beans
- 6 tablespoons Agrodolce
- Place apple juice, 3 cups water, 1/4 cup salt, sorghum, 3 tablespoons pepper, and cinnamon in a large saucepan and bring to a simmer; simmer until salt has dissolved, and remove from heat. Let brine cool completely.
- Place pork chops in brine and transfer to refrigerator; refrigerate for 24 hours. Remove pork chops from brine and pat dry; discard brine.
- Preheat oven to 400 degrees.
- Heat olive oil in a large cast-iron skillet over medium-high heat until warm but not smoking. Season pork chops with salt and pepper and, working in batches if necessary, carefully add to pan. Cook, turning, until a nice brown crust forms on chops, about 3 minutes per side.
- Return all chops to skillet (if working in batches) and transfer skillet to oven; cook until no longer pink in the center, about 8 minutes. Transfer pork chops to serving plates; divide beans among plates and spoon 1 tablespoon agrodolce over each. Drizzle with olive oil and serve.
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