4
center-cut pork loin chops, 1 1/2" thk trimmed of
excess fat
BRINE:
4
cups apple cider
3 1/2
cups water
1/2
cup salt
1/2
cup golden brown sugar - (packed)
3
tablespoons coarsely-ground black pepper
2
teaspoons dried rubbed sage
1
teaspoon ground cinnamon
PORK:
1
tablespoon olive oil
1
onion thinly sliced
2
Granny Smith apples peeled, cored, and thinly sliced - (abt 2 cups)
3/4
cup canned low-salt chicken broth
1/2
cup apple cider
1/4
cup Calvados or apple brandy
2
tablespoons raisins
1/2
teaspoon ground ginger
1/3
cup whipping cream
1
tablespoon Dijon mustard
Salt to taste
Freshly-ground black pepper to taste
For brine: Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days. For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate. Reduce heat to medium. Add onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150 degrees, about 3 minutes longer. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve. This recipe yields 4 servings.
