Cider-Cured Pork Chops

Name: Cider-Cured Pork Chops
Ingredients: 8 tablespoons kosher salt, plus more for seasoning chops; 2 tablespoons freshly ground black pepper, plus more for seasoning chops; 4 cups apple cider, plus more as needed; 6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in; 6 tablespoons extra-virgin olive oil

5 ingredients

11 steps

Ingredients

8 tablespoons kosher salt, plus more for seasoning chops
2 tablespoons freshly ground black pepper, plus more for seasoning chops
4 cups apple cider, plus more as needed
6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in
6 tablespoons extra-virgin olive oil

Directions

1

To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl.
2

Add the pepper, pour in the apple cider and mix.
3

Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond.
4

Cover and refrigerate for at least 8 hours and up to 72.
5

To prepare the chops, preheat oven to 400 degrees.
6

Remove chops from brine and dry with paper towels.
7

Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
8

Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side.
9

Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter.
10

Cover loosely with foil and allow them to rest for about 10 minutes.
11

Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.