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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