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1
For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat.
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2
Simmer for 20 minutes.
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3
After heating, remove the brine from the heat, allow to cool.
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4
Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration.
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5
(The longer the chops are brined the more salt and fruit flavor will be absorbed.)
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6
For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan.
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7
Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop.
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8
Repeat the process with the remaining 3 chops.
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9
Hold warm until serving
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10
For the hash: Return the same pan to medium-high heat and add the oil and the potatoes.
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11
Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes.
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12
Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes.
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13
Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes.
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14
Once cooked, remove from the heat and serve with hot sauce if desired.
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15
Cook's Note: The chops can be finished in a preheated 375 degree F oven until reaching 160 degrees F.
