Cider-kissed chops roast
quickly to perfect tenderness in a very hot oven. Caramelized
apples complete the autumn dish. Serve with sautéed apples,
garlic mashed potatoes and steamed Brussels sprouts.
Cider Brined
Chops with Sautéed Apples
6 pork rib chops, 1 1/2-inches
thick
2 cups apple cider
1 1/2 cups water
1/3 cup salt
1/3 cup packed brown sugar
2 tablespoons coarsely ground black pepper
2 teaspoons dried sage, rubbed
1 teaspoon cinnamon
8 tablespoons butter, divided use
3/4 cup granulated sugar
4 tart green apples, like Granny Smith, cored, peeled, each cut
into 8 wedges
For brine, in large bowl
stir together apple cider, water, salt, brown sugar, pepper,
sage and cinnamon. Stir well until salt and sugar are dissolved.
Place chops in a large heavy plastic bag; pour brine over, seal
bag and refrigerate 6-8 hours.
Meanwhile, sauté
apples: In large heavy skillet melt 6 tablespoons butter with
sugar over moderately high heat, add the apples and sauté
for 30 minutes, or until apples begin to brown. Turn the apples,
cook 5 minutes more, or until golden brown and sauce is slightly
thickened. Keep warm.
Heat oven to 450 degrees
F. In a large heavy skillet heat remaining 2 tablespoons butter
over medium-high heat; brown chops on both sides and transfer
to a shallow roasting pan. Roast for 15 minutes, until just cooked
through. There may be a slight hint of pink in the center of
the chops.
