This recipe is slightly involved but is so worth it. The apples taste absolutely delicious with the pork.
Brined Pork Chops with Apples
Brine:
4 c. apple cider
4 T. kosher salt
2 cloves garlic, crushed
1 t. red pepper flakes (opt.)
6 bone-in porkshops, 1 inch thick
*In large bowl, mix all ingredients except porkchop. Add porkchops. Cover bowl and refrigerate for at least 3 hours and up to 1 day.
* Preheat oven to 350 degrees. Remove porkchops from brine and blot dry. Melt 2 T. butter in large frying pan over medium high heat. Add porkchops and cook 3-5 minutes, or until well-browned. turn and brown other side for 3-4 minutes. layer in 9x13 pan and bake until barely pink inside, 25-30 minutes (we put them on the BBQ instead).
Sauce:
3/4 c. apple cider
3/4 c. chicken broth
1 T. butter
2 T. whole grain mustard
1/2 c. sour cream
Sauteed Apples:
3 large apples, peeled, cored, cut into 1/4 inch pieces
2 T. butter
2 T. cider vinegar
1/4 t. salt
* While pork chops are cooking, make the sauce and apples.
* To make sauce, pour apple cider into hot pan used for porkchops, scraping up browned bits from pan with a wooden spoon. Add chicken broth and turn heat to high. Boil until liquid is reduced to about half, about 8-10 minutes. Remove from heat and stir in butter and mustard. When sauce is no longer bubbling, stir in sour cream. Season with salt and pepper, if wanted.
* To make apples, in medium frying pan over medium heat, cook apples in butter, vinegar and salt. Cook about 6-8 minutes or until apples are soft and golden, but not mushy.
* Remove pork chops from oven and spoon generous amount of sauce over each and top with sauteed apples.
