Apple Cider Brined Pork Chops

If you have never used a brine before, I highly recommend it. I always brine my turkey each Thanksgiving. I've been wanting to brine pork as it helps the meat retain its moisture. Pork can easily become dry due to the fact it is so lean. A brine is one way to combat this. Using thicker cuts of meat is another. These chops bake in the oven and the smell they give off while in the oven is incredible.

Serves 6

6 thick cut pork loin chops with bone in(about 3/4 inch thick)
5-6 apples peeled and sliced
1 cup + 3 tbsp light brown sugar
5 cups apple cider divided
1/4 cup calvados or apple jack
1/2 cup Kosher salt(do not use table salt)
pepper
1 pound ice
butter
2 tbsp olive oil

Bring 4 cups of apple cider, 1 cup brown sugar and 1/2 cup kosher salt to a boil. Place the chops in a large container with a lid. Pour the apple cider mixture over the meat and immediately add the ice. Cover and place in the frig for 2 hours exactly. Preheat the oven to 375 and spray a large baking dish with cooking spray. Remove the meat from the brine and rinse well under cold water. Pat dry. Season both sides of the meat with salt and pepper. Place in a hot skillet with the olive oil. Brown on both sides. This will happen quickly due to the sugars that were in the brine. Place the browned chops on the bottom of the baking dish. Pour the Calvados over the chops. Place the remaining apple cider in the skillet you cooked the chops in and bring to a boil. Reduce the cider by half, scraping the brown bits off the bottom of the skillet. Pour the reduced cider over the meat. Top with the apples. Sprinkle the brown sugar over the apples. Dot with butter. Cover the dish with foil and bake for 45 to 50 minutes. Serve