Cider-kissed chops roast quickly to perfect tenderness in a very hot oven. Caramelized apples complete the autumn dish. Serve with sautéed apples, Garlic Mashed Potatoes and steamed Brussels sprouts.
- 6 bone-in ribeye pork chops (1 1/2-inch thick)
- 2 cups apple cider
- 1 1/2 cups water
- 1/3 cup salt
- 1/3 cup brown sugar
- 2 tablespoons pepper
- 2 teaspoons dried sage (rubbed)
- 1 teaspoon cinnamon
- 8 tablespoons butter (divided)
- 3/4 cup sugar
- 4 granny smith apples (cored, peeled and each cut into 8 wedges)
- For brine, in large bowl stir together apple cider, water, salt, brown sugar, pepper, sage and cinnamon. Stir well until salt and sugar are dissolved. Place chops in a large heavy plastic bag; pour brine over, seal bag and refrigerate 6-8 hours.
- Meanwhile, sauté apples: In large heavy skillet melt 6 tablespoons butter with sugar over moderately high heat, add the apples and sauté for 30 minutes, or until apples begin to brown. Turn the apples, cook 5 minutes more, or until golden brown and sauce is slightly thickened. Keep warm.
- Heat oven to 450 degrees F. In a large heavy skillet heat remaining 2 tablespoons butter over medium-high heat; brown chops on both sides and transfer to a shallow roasting pan. Roast for 15-20 minutes, until internal temperature on a thermometer reads 145 degrees F and allow to rest for 3 minutes before serving. There may be a slight hint of pink in the center of the chops.