Ingredients Jump to Instructions ↓

  1. 6 pork rib chops,

  2. 1 1/2-inches thick

  3. 2 cups apple cider

  4. 1 1/2 cups water

  5. 1/3 cup salt

  6. 1/3 cup packed brown sugar

  7. 2 tablespoons coarsely ground black pepper

  8. 2 teaspoons dried sage, rubbed

  9. 1 teaspoon cinnamon

  10. 8 tablespoons butter, divided use

  11. 3/4 cup granulated sugar

  12. 4 tart green apples, like Granny Smith, cored, peeled, each cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. 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°F (230°C). 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.


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