Cider-brined Pork Chops with Apples and Onions 4 cups apple

Ingrédients

4 cups apple cider for brining

2 tablespoons table salt for brining

1 tablespoon pepper for brining

4 (6- to 8-ounce) boneless pork loin chop, 1 inch thick

¾ teaspoon sugar

2 tablespoons vegetable oil

4 tablespoons unsalted butter, cut into 4 pieces, divided

3 Vidalia/sweet onions, halved and sliced thin

1 teaspoon table salt

½ teaspoon pepper

2 large apples, cored and cut into ½2-inch wedges

1 cup apple cider

2 teaspoons minced fresh sage

1 tablespoon cider vinegar

Instructions

1 tablespoon cider vinegar

Adjust oven rack to middle position and heat oven to 400 degrees. Press chops between double layer with clean paper towels. Using kitchen shears, sip leer of fats paper ting each chop in 2 places, about 2 inches apart. Sprinkle sugar evenly over 1 side of each chop.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place chops inskills in sisfer layers sugars pe de, broad sik uni bite skilt cheps are el ber owed, about 2

Not less in on a sleen mediate, no one sal, and peppers to 1 side of skillet. Add apples to now-empty side of skillet and cook, flipping occasionally, until well bined. d, heat, a da nutes, stir onions occasionally. Stir apples into onion mixture until evenly com-

Nestle pork chops into onion mixture, browned side up. Transfer skillet to oven and roast until thick- est part of each chop registers 130 to 135 degrees, about 9 minutes. Transfer chops to large plate and let rest for 5 minutes.

6. Stir sage into onion mixture and bring to boil over medium-high heat. Cook until liquid is slightly ture until batter is melted and fully storied sd reo wing a tale popes butterin to de omin- mixture evenly among serving plates and top with pork chops. Serve.