Cider-Brined Pork Chops

Cider-Brined Pork Chops

Ingredients:

• 2 cups water
• 2 cups apple juice
• ¼ cup kosher salt
• 2 Tbsp brown sugar
• 2 tsp cider mulling spices
• 2 tsp dried orange peel
• 2 tsp powdered ginger
• 1 tsp black peppercorns
• 4 bone-in pork chops
• Ground black pepper, to taste
• 4 apples, peeled and chopped (We used 2 Fuji, 1 Pink Lady, 1 Jazz)
• ½ cup water

Instructions:

1. In a small saucepan, whisk together 2 cups water, apple juice, salt, brown sugar, mulling spices, dried orange peel, ginger, and peppercorns. Bring to a boil over high heat, stirring occasionally until salt and sugar are dissolved. Allow to cool completely.
2. Pat pork chops dry with paper towels. Place in a bowl or zip top bag. Pour cooled brine over the chops, and refrigerate 2 hours. 
3. Bring apples and water to a boil in a medium saucepan over high heat. Reduce heat to medium low and simmer for 20-25 minutes, stirring occasionally until the apples are tender. Mash into applesauce of whatever consistency you prefer..
4. Preheat the broiler on high for 5 minutes. Remove the pork chops from the brine and pat dry. Season all over with black pepper. Broil in a cast iron skillet or broiler pan for 4 minutes each side, or until the internal temperature reaches 145°F. Serve with applesauce.

Serves 4