MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cider-Cured Pork Chops
 Categories: Five, Pork, Fruits
      Yield: 6 Servings
 
      8 tb Kosher salt; + more for
           - seasoning chops
      2 tb Fresh ground black pepper; +
           - more for seasoning chops
      4 c  Apple cider; + more as
           - needed
      6    Pork chops (1-1/2" thick);
           - bone in, center or
           - loin-cut
      6 tb Extra-virgin olive oil
 
  To make the brine, dissolve the salt in 1/2 gallon of warm water in
  a large bowl. Add the pepper, pour in the apple cider and mix. 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. Cover
  and refrigerate for at least 8 hours and up to 72.
  
  To prepare the chops, preheat oven to 400 F. Remove chops from
  brine and dry with paper towels. Rub them with 2 tb of the olive
  oil and season well with salt and black pepper.
  
  Heat the remaining olive oil in two oven-safe skillets and brown
  the chops, three to a pan, for 4 minutes a side. Place skillets in
  oven for 6 to 8 minutes and then remove chops to a warm platter.
  Cover loosely with foil and allow them to rest for about 10 minutes.
  
  Serve with caramelized onions and apples, and drizzle with mock
  Bordelaise sauce.
  
  Recipe by Sam Sifton
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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