Rosemary and Lavender Brined Pork Chops with Calvados Flambéed Apples

Name: Rosemary and Lavender Brined Pork Chops with Calvados Flambéed Apples
Ingredients: 1 clove garlic, chopped; 1 pouch GC Napa Valley Brine Mix: Natural Tuscan Rosemary Culinary Lavender; 2 cups cold filtered water, divided; 2 cups apple cider, unfiltered; 6 pork chops, ¾” thick bone-in, approx. 6 oz. each; 3 Tbsp. grapeseed oil (or canola oil); 6 slices lean bacon, thick-cut; ¼ cup GC Napa Valley Natural Savory Proprietary Blend EVOO; 3 Granny Smith apples, peeled, cored, sliced into 3/8” wedges; 1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Infused Honey; 1 yellow onion, medium, diced into ½” pieces; 2 Tbsp. parsley, fresh, roughly chopped; ½ cup beef broth, organic low sodium; ½ cup 2016 Pietro Family Cellars Chardonnay; 3 Tbsp. Calvados Brandy (apple brandy); 2 tsp. GC Napa Valley Natural Sage Finishing Sea Salt; 2 tsp. GC Napa Valley Natural Meyer Lemon Tellicherry Pepper; 3 sage or parsley sprigs; Optional: 6 large kale leaves

oconnellfamilywines.com

Thick-cut bacon and a flash of flame adds yumminess to this classic apple and pork chop duo

View full recipe on oconnellfamilywines.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at oconnellfamilywines.com.

Share this recipe:

Cooking tools: