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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

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