Cider Pork Chops
Author: 
Serves: 8
 
Adapted recipe of my Cider-Brined Pork Roast (an adapted recipe of Bon Appétit Cider-Brined Pork Roast with Potatoes and Onions )
Ingredients
  • 1 cup Light Brown Sugar
  • ¾ cup plus 1 tsp Salt, divided
  • 2 Bay Leaves
  • 3 TB Ground Coriander, divided
  • 2 tsp Ground Black Pepper, divided
  • 1 quart Fresh Apple Cider or Apple Juice (4 cups)
  • 8 Center Cut Pork Chops (about 3.5 lbs)
  • 4 TB Olive Oil
Instructions
  1. In a medium saucepan, bring brown sugar, ¾ cup salt, 2 bay leaves, 1 TB of coriander, 1 tsp ground black pepper and 2 cups of water to a boil. Reduce heat and simmer for 8 minutes.
  2. Prepare a large bowl with 2 cups ice and 4 cups cider. Add brine mixture to ice and cider.
  3. In a 2 gallon resealable plastic bag, add pork chops and cider brine. Seal bag and place inside a 9x13 pan and chill in refrigerator for 2 hours or more.
  4. Once brined, dry off pork with paper towels (I individually wrap each chop with two towels) and then let the wrapped chops sit at room temperature for about 20 minutes.
  5. Unwrap the chops from the paper towels and Rub pork with 2 TB coriander, 1 tsp salt and 1 tsp ground pepper.
  6. Heat 4 TB olive oil in a large skillet over medium-heat. Brown pork on both sides about 4-6 minutes each side until dark and crispy.
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/cider-pork-chops/