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Cider-Brined Pork Chops with Perfect Pan Sauce
RECIPE THANKS TO UN-CHOPPABLE
Level: Easy
Total: 1 hr 30 min (includes cooling and brining time).
Active: 30 minutes.
Yield: 4 portions.

Components.

Salt water:.

1/3 cup kosher salt.
2 tablespoons packed light brown sugar.
2 teaspoons whole black peppercorns.
2 teaspoons entire coriander seeds.
2 teaspoons mustard seeds.
1 teaspoon allspice berries.
2 bay leaves.
4 fresh thyme sprigs.
One 12-ounce bottle or can chilled hard cider (1 1/2 cups).
4 bone-in, center-cut pork chops, about 1 inch thick.

Sauce:.

1 tablespoon extra-virgin olive oil.
2 tablespoons saltless butter.
1 clove garlic, carefully chopped.
1 teaspoon sliced fresh rosemary, plus more sprigs for garnish.
1 teaspoon sliced fresh thyme, plus more sprigs for garnish.
2 tablespoons versatile flour.
1/2 cup hard cider.
1 cup low-sodium chicken broth.
1/4 cup heavy cream.
1 teaspoon cider vinegar.
2 tablespoons chopped flat-leaf parsley.
Kosher salt.

Instructions.

For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small pan. Give a simmer over medium heat and stir to liquify the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the salt water cool to room temperature level.

Put the pork chops in a large resealable plastic bag and gather the brine. Extract excess air and seal firmly. Put the bag in a shallow container so it can lay flat and refrigerate for thirty minutes and approximately 4 hours.

Drain the chops, rinse and pat dry. Dispose of the salt water.

Heat a big frying pan over medium heat and include the olive oil. When the oil is hot, include the chops (work in batches if required; do not crowd the pan) and cook, turning periodically, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings begin to burn, lower the heat.) Remove to a plate.

For the sauce: Dispose of all however 1 tablespoon fat from the pan. Include 1 tablespoon of the butter and location over medium heat. Include the garlic, rosemary and thyme and cook till sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.

Simmer until really thick, about 1 minute. Add the stock, bring to a simmer and cook until somewhat thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the staying 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, till simply heated up through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

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How to Be Un-Choppable: Cider-Brined Pork Chops with Samantha Seneviratne|Food Network.