1/4 cup coarse salt 3 Tablespoons sugar 3 bay leaves 2 cloves 1 cinnamon stick 2 teaspoons peppercorns 1 garlic clove, smashed 4 loin pork chops, 1-1/2" thick 8 cups water Olive oil 2 Tablespoons unsalted butter 1 onion, sliced 1 granny smith apple, peeled and sliced 1/4 cup dried cranberries
Directions
In a large pot combine water, salt and sugar; bring to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic; simmer for 5 minutes. Remove from heat and let cool completely.
When cool, strain brine over chops in a dish that allows chops to be completely submerged. Cover with plastic wrap and marinate in refrigerator over night.
In a non-stick skillet heat butter over medium heat. Add onions, apples and cranberries. Cook and saute until softened and golden brown. Remove from heat and set aside.
Remove chops from brine and pat dry with a paper towel.
In a large skillet heat a fair amount of olive oil over medium heat. Add chops and brown well on both sides. Reduce heat and continue to cook until internal temperature of chops reaches 137 degrees F.
To serve; place chops on individual plates and top with equal amounts of sauteed fruit.
Tips
Plan ahead, this recipe is best when marinated over night.
Brined chops are a wonderful way to guarantee that they will be browned and crisp on the outside and juicy on the inside.
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