Cider Brined Pork with Calvados, Mustard, and Thyme by Oui C

Sastojci

Cider Brined Pork with Calvados, Mustard, and Thyme by Oui Chef

*Double this recipe for Venus

Cider brine:

2 c apple cider

1 1/2 c water

1/4 c kosher salt

1/4 c lightly packed brown sugar

1 T black peppercorns

2 t yellow mustard seeds

3 sprigs fresh thyme

Chops and pan sauce:

2 - 1'' thick-bone-in center cut pork chops

1/4 c calvados

1 shallot, finely minced

1 T fresh thyme, finely minced

1/3 c apple cider

1/2 c heavy cream

2 t dijon mustard

s & p to taste

Place all bring ingredients in a medium saucepan and stir over low heat until the salt

and sugar have dissolved. Remove from heat and let cool.

Place chops in a single layer in a shallow pan, fully cover with brine, wrap and

refrigerate overnight. When ready to cook, remove chops from the brine, rinse well

under cold water, and dry with paper towels before continuing.

Heat 1-2 T oil in a large heavy skillet over medium-high heat. Season pork with a little

salt and freshly ground pepper. Add pork to skillet and saute until just cooked though -

about 4 mins per side. Transfer to plate; cover with foil and keep warm.

Pout off excess oil, then deglaze the pan with the calvados over medium heat, scraping

the bottom of the pan well, letting the brandy reduce to a glaze. Add 2 T butter to the

skillet over medium heat, and add the shallots and thyme, and saute 2 mins. Stir in

cream and and cider; boil until mixture thickens to sauce consistency, about 3 mins.

Stir in mustard, season with s + p, remove from heat, and serve with pork.

Amy's Glaze:

2/3 chicken stock (chicken stock and cider should yield 4 c)

1/3 cider

shallotonion

garlic

ginger

juniper

black pepper

ginger

rosemary

bay leaf

Infuse. Add mustard and butter.