Cider-Brined Pork with Calvados, Mustard, and Thyme

INGREDIENTS

Brine

• 2 c apple cider
• 1/1 c kosher salt
• 1/4 c light brown sugar
• 1 Tbsp black peppercorns
• 2 tsp yellow mustard seeds
• 3 sprigs thyme

Chops and sauce

• 4 thick chops
• canola oil
• salt and pepper
• 1/2 c Calvados
• 1/4 c unsalted butter
• 2 shallots, minced
• 2 Tbsp minced fresh thyme
• 1 c heavy cream
• 2/3 c apple cider
• 4 tsp Dijon mustard

PREPARATION

1. Place all brine ingredients and 1.5 c water in medium saucepan and stir over low until salt and sugar have dissolved.
2. Place chops in single layer in pan and cover fully with brine. Cover and refrigerate overnight.
3. When ready to cook, rinse under cold water and dry thoroughly with paper towels.
4. Heat 1-2 Tbsp canola oil in large skillet over medium-high.
5. Season pork with salt and pepper. Add to skillet and cook until cooked through, about 4 minutes/side. Transfer to a plate and cover with foil to keep warm.
6. Pour off oil and over medium, deglaze pan with Calvados, letting it reduce to a glaze.
7. Add the butter, shallot and thyme; saute 2 minutes.
8. Stir in cream and cider, boil until saucy, about 3-5 minutes.
9. Stir in the mustard and season with salt and pepper to taste. Remove from heat and serve with pork.

( Food52 - Kindle )

-- JMag Guthrie - 2017-11-29