Pork Chops - Cider Brined with sauteed apples

By á-47

Ingredients

• 4 3/4 cup unfiltered apple cider or juice, divided
• 1/4 cup plus 1/2 tea. salt
• 2 bay leaves
• 2 garlic cloves, crushed
• 1 tea. red chile flakes
• 6 bone-in pork chops, each 3/4-1" thick
• 3 Tbsp. butter, divided
• 3/4 cup chicken broth
• 2 Tbsp. whole-0grain mustard
• 1/2 cup creme fraiche
• 1/2 tea. pepper
• SAUTEED APPLES
• 3 large apples (any variety) cut into 1/4" thick slices
• 2 Tbsp. butter
• 2 Tbsp. cider vinegar
• 1/4 tea salt

Preparation

Step 1

Mix 4 cups cider, 2 cups cold water, 1/4 cup salt, the bay leaves, garlic, and chile flakes in a large bowl. Add pork chops, cover bowl, and chill at least 3 hours and up to 1 day, turning meat occasionally.

Preheat oven to 325 degrees. Remove pork chops from 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 until well browned on each side, about 8 minutes total. Layer chops in a 9x13 pan and bake until barely pink in center, 15-20 minutes.

Pour remaining 3/4 cup cider into the hot frying pan, scraping up browned bit. Add chicken broth, increase heat to high, and boil until liquid is reduced to about /2 cup, 8-10 minutes. remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in creme fraiche. Season with remaining 1/2 tea. salt and the pepper.

Set pork chops on plates, spoon sauce generously over them, and top with apples.

SAUTEED APPLES
In a medium frying pan over medium heat, cook apples with butter, cider vinegar and salt until apples are soft and golden but not mushy, 4-6 minutes.