PORK CHOPS WITH ROASTED APPLES

Ingredients

• 4 tbsp. salt (for the brine, optional)

• 2 cups boiling water (for the brine, optional)

• 2 cups cold water (for the brine, optional)

• 4 bone in, center cut pork loin rib chops, 3/4-1 in. thick, about 1/2–3/4 lb. each

• 8 tsp. olive oil

• 2 tsp. salt

• 1 tsp. coarse black pepper

Instructions

1. Brine the pork chops: Measure 4 tbsp of table salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 3 hours.

2. Take the pork chops out of the liquid and rinse them off. Discard the liquid. Pat the chops dry using a paper towel.

3. Let chops rest at room temperature for 20 minutes before preheating your oven to 400°F.

4. While the oven preheats, rub the chops with vegetable oil on both sides. Season both sides with salt and black pepper.

5. Over high heat, warm a cast iron skillet for 1.5 minutes. Add canola oil and lower the heat to medium.

6. Place the 4 chops in the pan without crowding them (this can be done in two batches).

7. Sear on each side roughly 3 minutes until brown, only turning once with sturdy tongs or a meat fork. 

8. Transfer the skillet (uncovered) to the preheated oven.

9. Bake 6-8 minutes (depending on the thickness of your chops) until each chop reaches an internal temperature of 140°F. You can use an instant read meat thermometer inserted through the side edge into the middle to find out the temp.

10. Transfer the chops to a plate and let them rest for 3 minutes.

11. Pour off the remaining oil into a heat-safe container.

12. Return the pan to the stove; over a low flame, add one cup of white wine to the pan and scrape any remaining pieces loose from the bottom of the pan with a wooden spoon; add a hefty tablespoon of butter, whisk until the wine and butter have married.

13. Pour immediately over the pork chops, place the warm roasted apples on the plate and serve.

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Roasted Apples

Ingredients

• 5 medium honey crisp apples

• 1 sweet potato, cut into ¼ inch pieces

• 1 tbsp butter, melted

• 1/2 teaspoon ground cinnamon

• 5 sage leaves

• 1/4 teaspoon salt

Instructions

1. Scoop out the interior pulp of the apples with a thin tablespoon to form a 2-in. cavity; discard seeds.

2. Combine the sweet potatoes, butter, cinnamon, salt and chopped sage.

3. Spoon into apples.

4. Place in an ungreased 11x7-in. baking dish; bake, uncovered, at 350° for 30-35 minutes or until apples are tender.

5. Set aside at room temp until you are ready to serve.