Pork Chops with Cider

Brining has become all the rage. The theory behind it is that soaking leaner meats in brine helps to ensure they remain juicy and moist when they’re cooked. Normally meat loses about thirty percent of its weight during cooking. Brine the meat first and you can cut that back to just 15 percent. How long you brine depends mostly on how big your subject is. A whole turkey takes way longer than these juicy pork chops.

 

Pork Chops with Cider

To brine the pork chops:

Dissolve ½ cup salt and ½ cup brown sugar in 1 cup of boiling water.
 Then add:
2 cups cold water,
2 tbs rosemary
1 tsp wostershire sauce
1 cup boiling water

Put it all in a freezer-bag and add 4-6 pork chops. Refrigerate for at least 4 hours.

Rinse the pork chops and pat dry.

In a skillette, heat 1 tbs olive oil, add pork chops and brown, about 5-6 minutes.

Add ½ large sweet onion sliced lengthwise, along with 1 apple, sliced. Stir until onions begin to soften.

Add ½ cup of cider sauce.

 

To make cider sauce:

1 litre of cider
4 bay leaves
12 pimento seeds, not cracked
1 cinnamon stick

Simmer until the mixture reduces to 1/2 cup.