Subj : Porky Pig's Top 10 - 06
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 05:58 pm

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    (1 1/2" thick) center or
           - loin-cut pork chops; bone
           - in
      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 degrees.
  Remove chops from brine and dry with paper towels. Rub
  them with 2 tablespoons 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.
  
  By: Sam Sifton
  
  Yield: Serves 6
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You can do a lot for your diet by eliminating foods that have mascots.
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