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1
In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt.
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2
Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine.
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3
Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
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4
To pan-roast the pork chops, preheat oven to 375.
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5
Remove chops from brine, and pat dry with paper towel.
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6
Season the meat aggressively with freshly ground black pepper and a little salt.
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7
Set a large saute pan that will fit in the oven over medium-high heat.
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8
Add the oil, and when it is shimmering, place the chops in the pan.
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9
Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes.
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10
(The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.)
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11
Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
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12
Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme.
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13
Cook for approximately 3 minutes, then add the brandy.
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14
Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon.
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15
Remove the sauce from the heat, and whisk in the mustard and the horseradish.
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16
For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat.
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17
Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry.
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18
Whisk together the egg and the seltzer until frothy, then gently mix in the flours.
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19
Put the oil in a large pan set over medium-high heat.
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20
When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
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21
Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top.
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22
The usual accompaniment is potato-and-horseradish pierogies sauteed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
