Pan-Fried Cider-Brined Pork Chops

Serves : 3

Comments: This recipe can easily be doubled. Note that you need to brine the chops well ahead of time. Also, keeping the skillet covered while cooking the pork chops is key to keeping the meat moist and tender.

 

Ingredients:

  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 cups apple cider, plus more as needed
  • 3 1 1/2-inch-thick center-cut or loin-cut pork chops, bone-in
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups dry red wine
  • {Carmelized Apples and Onions}

Instructions:

Dissolve the salt in 4 cups of warm water in a medium-to-large pot or pan. Add the pepper and apple cider and mix. Place the pork chops in the brine and, if necessary, add in more apple cider so that the chops are completely submerged in liquid. Cover and refrigerate for at least 24 hours and up to 3 days.

Up to two hours before cooking, take pork chops out of the fridge to come to room temperature. Remove chops from brine and pat dry with paper towels. Rub the chops with 2 tablespoons of the olive oil. Heat a large skillet over medium heat with the remaining tablespoon of olive oil. Cook chops in the skillet, covered, 30 to 50 minutes until done and turning occasionally.

Remove the chops to serving plates and place them in a warm oven (about 200 degrees). Pour off most of the fat from the skillet, leaving about a tablespoon of fat in the pan. Turn heat up to medium high, and de-glaze the pan with the wine, scraping up any brown bits on the bottom of the pan to incorporate them into the sauce. Simmer until the sauce is reduced by about half. Pour over the pork chops, and then serve each with the carmelized apples and onions on the side.