• Cider Brined Pork Chops With Creamed Leeks And Apples

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    • 4 1/4 c. apple cider
    • 3 Tbsp. coarse salt
    • 6 x allspice berries
    • 1 x bay leaf
    • 4 x bone-in center-cut pork rib chops (10 ounce ea)
    • 4 Tbsp. butter - (1/2 stick)
    • 5 lrg leeks, white and pale green parts only thinly sliced
    • 1 c. whipping cream Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 lb Granny Smith apples peeled, cored, and halved, each half cut into 4 wedges
    • 2 Tbsp. sugar
    • 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
    • 1/3 c. Calvados Extra virgin olive oil as needed


    1. Bring 4 c. cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cold completely. Place pork in 13- by 9- by 2-inch glass baking dish. Pour brine over. Cover; chill overnight.
    2. Heat 2 Tbsp. butter in heavy large skillet over medium-low heat. Add in leeks; saute/fry till tender, about 7 min. Add in cream and simmer till slightly thickened, about 3 min. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
    3. Heat remaining 2 Tbsp. butter in large nonstick skillet over medium heat. Add in apples and saute/fry 10 min. Add in sugar and saute/fry till apples are golden brown, about 6 min longer. Add in stock, then Calvados and remaining 1/4 c. cider. Simmer till liquid thickens slightly and apples are tender, stirring occasionally, about 5 min. Set aside.
    4. Prepare barbecue (medium heat) or possibly preheat broiler. Drain pork. Rinse under cool water; pat dry. Brush pork with oil. Grill or possibly broil to desired doneness, about 5 min per side for medium.
    5. Meanwhile, rewarm leeks, thinning with 1 to 3 Tbsp. water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
    6. This recipe yields 4 servings.
    7. Comments: Brining the pork makes it especially juicy.

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