Cider-Cured Pork Chops

1. 1

   To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl.

2. 2

   Add the pepper, pour in the apple cider and mix.

3. 3

   Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond.

4. 4

   Cover and refrigerate for at least 8 hours and up to 72.

5. 5

   To prepare the chops, preheat oven to 400 degrees.

6. 6

   Remove chops from brine and dry with paper towels.

7. 7

   Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.

8. 8

   Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side.

9. 9

   Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter.

10. 10

    Cover loosely with foil and allow them to rest for about 10 minutes.

11. 11

    Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.