Recipe is for 4 pork chops.  Multiply as required.

Get double cut center loin chops.

Brine the chops minimum of 6 hours.  Pan roast – saute a few mins each side then put pan in oven (375 F) and roast 10-15 mins.

Brine:

3 cups water

1/4 cup kosher salt

1/2 cup brown sugar

1 cup apple cider

2 tablespoons crushed black peppercorns

2 tablespoons Dijon mustard

1 bunch thyme

1 tablespoon chopped fresh rosemary leaves

Cider Sauce:

Olive oil

1/4 cup sliced shallots

2 cloves garlic sliced

1/2 cup apple cider

5 thyme sprigs

6 black peppercorns

1 cup dark chicken stock

Heat the oil, add garlic and shallots cook until golden. Add cider and simmer until nearly all liquid evaporated.  Add thyme sprigs, peppercorns, stock and simmer for 30 mins, skimming as necessary.  Liquid should have reduced and thickened.  Strain to serve.  Can be made up to 2 days in advance.

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