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   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    (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   
        
     Uncle Dirty Dave's Archives   
       
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