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Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard Sauce

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

A definitive pork recipe that modernizes a classic.

For Pork Chops
 2 cups cold water
 1 cup Crystal Diamond kosher salt
 1 cup packed light brown sugar
 2 sprigs fresh thyme
 1 tsp whole black peppercorns
 1 tsp whole cloves
 4 cups unfiltered apple cider
 2 cups ice cubes
 8 1-inch or thicker pork chops (thicker chops increases cooking time)
For apple mustard sauce (Makes 2 quarts)
 2 Granny Smith apples, peeled, cored and sliced
 1 shallot, finely diced
 4 oz Oregon riesling
 1 tbsp whole grain mustard
 1 tbsp butter
For Pork Chops

In a large saucepan over medium-high heat, bring the water, salt, sugar, thyme, peppercorns and cloves to a boil. Cook for 2 to 3 minutes, stirring occasionally, or until the sugar and salt dissolve.


Remove from the heat, add the apple cider and ice cubes, and stir well.


Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine.


Cover or tightly close the bag and refrigerate for 6 to 12 hours.


If you are using a resealable bag, rotate the pork a few times to make sure all of the meat is brined.


Before roasting, remove the pork and pat dry with paper towels.

For Apple Mustard Sauce

Sauté the apple slices and shallots in a tablespoon of light oil over medium heat until shallots are translucent.


Add the riesling and mustard and reduce the sauce by half.


Don’t worry if the apples fall apart a bit.


Remove sauce from heat and swirl in the butter.


Adjust seasoning and serve with the pork chops.