42 Degrees' Cider-Cured Pork Chops


4 center-cut pork loin chops, 1 1/4 to 1 1/2 inches thick
Olive oil

Brine:
4 cups water
2 cups hard cider
1/2 cup kosher salt
1/2 cup light brown sugar
10 whole peppercorns
4 bay leaves
1/2 bunch fresh thyme
1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
1 apple, peeled and chopped


To make the brine: Combine all brine ingredients in a saucepan. Bring to a boil over high heat, then remove from heat and let cool. When cool, refrigerate until cold.

Add the pork chops to the cold brine. Weight with a plate if necessary to keep the chops completely submerged. Refrigerate for at least 1 day or up to 2 days.

To cook: Remove the chops from the brine and pat them dry. Heat 2 skillets over moderately high heat. Add just enough oil to coat the bottom of each skillet. When the skillets are hot, add the chops and reduce heat to moderately low. Cook for 10 minutes, then turn and cook until the chops are no longer pink at the bone, about 10 minutes longer.

Serves 4.

Source of recipe: San Francisco's 42 Degrees

42 Degrees' Cider-Cured Pork Chops