Cider Brined Chops with Sauteed ApplesPork
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)
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1For 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.
2Meanwhile, 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.
3Heat 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.