- Yield
- 6
Ingredients
- 4 cups, plus 3/4 cup apple cider
- 4 Tbsp, plus 1/2 tsp kosher salt
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 tsp red chile flakes
- 6 bone-in pork chops, each one 3/4-1 inch thick
- 3 Tbsp butter
- 3/4 cup chicken stock
- 2 Tbsp whole-grain mustard
- 1/2 cup cr?me fra?che
- 1/2 tsp pepper
- Saut?ed apples (see notes)
Instructions
- 1
In a large bowl, mix 4 cups cider, 2 cups cold water, 4 Tbsp salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.
- 2
Preheat oven to 325F. Remove pork chops from brine and blot dry. Melt 2 Tbsp butter in large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9x13 inch baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.
- 3
Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 Tbsp butter and the mustard. When sauce is no longer bubbling, stir in créme fraéche. Season with remaining 1/2 tsp salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sautéed apples.