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1
Brine:.
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2
Place black peppercorns in a plastic zip-top bag and seal.
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3
With a meat mallet, crush peppercorns slightly.
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4
Note that not all peppercorns should be crushed, but only a few to release flavor.
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5
In a large bowl, whisk together the cider and salt until the salt dissolves.
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6
Place the brine in a large zip-top bag (or if the bag isn't large enough to fit all the pork chops, divide the brine into 2 zip-top bags).
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7
If using 2 bags, add to each bag half the peppercorns, 1 bay leaf, and 3 garlic cloves.
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8
If using 1 large bag add the full amount of the peppercorns, bay leaf and garlic.
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9
Mix to incorporate seasonings evenly.
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10
Place chops evenly in bag(s), seal and place in the refrigerator for 4 hours or brine overnight.
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11
Preheat oven to 325 degrees F. Set oven rack to the middle position.
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12
Drain the chops well and discard brine, blot dry if desired.
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13
Remove the whole peppercorns that are stuck to chops and discard.
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14
In a large skillet over medium-high heat, melt the butter and depending on the size of your skillet, add 2 to 3 pork chops.
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15
Cook until browned on each side, 3 - 5 minutes.
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16
Turn the chops and cook until browned on the other side, 3 - 4 minutes more.
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Repeat with remaining chops.
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18
Set the skillet aside and DO NOT drain off butter and brown bits in the skillet.
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19
Layer the chops in a 9 x 13 inch baking dish and bake until pale pink in the center for 15 - 20 minutes, being careful not to overcook to prevent them from drying.
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20
While pork chops are in the oven or before placing chops in oven, prepare your sauce:.
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21
Return skillet to medium-high heat and add the cider.
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22
As it bubbles, use a wooden spoon to scrape up brown bits on the bottom of skillet.
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23
Add the chicken broth, turn the heat to high, and boil until the liquid is reduced to about 1 cup, 8 - 10 minutes.
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24
Remove from heat and stir in cream and mustard.
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25
Season with salt and freshly grated black pepper to taste.
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26
Once chops have completed cooking, remove from oven and place in serving tray.
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27
Pour sauce over the chops and serve immediately.
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28
NOTE: If using bone-in, they may take longer to cook.
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29
Also depending on the thickness of your chops, keep a close eye on the cooking time.
