This recipe was my choice for tonight’s dinner. I was able to get some thick, bone-in, loin pork chops at the market early in the day and leave them in the brine all day. I have seen episodes of Food TV and the Cooking Channel where pork is brined and the completed dish usually receives rave reviews. Well, it got rave reviews from us too! Michael says he could eat the sauce on ice cream! I served the chops with brussels roasted with olive oil and balsamic vinegar. The only change I made was to pour out half of the apple cider vinegar that the apples were to saute in and replace it with apple cider. It was so strong that our eyes were watering. I also added a tablespoon of sugar to the apples. I’ll definitely be making this again and I will probably use a pork tenderloin. That is our favorite cut of pork. Try this recipe! It is a fairly involved, but well worth the effort. Delicious!
- 4 cups plus 3/4 cups apple cider
- 4 tablespoons plus 1/2 tsp. kosher salt
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 teaspoon red chile flakes
- 6 bone-in pork chops, each 3/4- to 1-in. thick
- 3 tablespoons butter
- 3/4 cup chicken stock
- 2 tablespoons whole-grain mustard
- 1/2 cup crÁ¨me fraÁ®che
- 1/2 teaspoon pepper
- 1. In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.
- Preheat oven to 325º. Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.
- Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in crÁ¨me fraÁ®che. Season with remaining 1/2 tsp. salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sautéed apples.