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1
In a medium saucepan, make the brine.
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2
Bring brown sugar, salt, bay leaves, coriander, ground black pepper and water to a boil.
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3
Reduce heat and simmer for 8 minutes.
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4
Prepare a large bowl with the ice and cider.
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5
Add brine mixture into the ice and cider.
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6
In a 2 gallon resealable plastic bag, add pork chops and cider brine.
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7
Seal bag and place inside a 9x13 pan and chill in refrigerator for 2 hours or more.
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8
Once brined, dry the pork with paper towels (I individually wrap each chop with two towels) and then let the wrapped chops sit at room temperature for about 20 minutes.
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9
Unwrap the chops and rub pork with coriander, salt and ground pepper.
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10
Set aside.
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11
Heat the olive oil in a large skillet over medium-heat.
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12
Add pork in a single layer.
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13
Brown pork on both sides, about 4-6 minutes each side until dark and crispy.
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14
Remove from heat and serve.
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15
Adapted recipe of my Cider-Brined Pork Roast (an adapted recipe of Bon Appetits Cider-Brined Pork Roast with Potatoes and Onions).
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16
This is quintessential comfort food.
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17
When I make this we literally stand over the cutting board and nibble on it before it even hits the plate!
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18
The pork chops are so perfectly juicy and salty, they are one of our familys favorite meals.
