Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus

• 5 frenched pork chops
• 1 gallon boiling water
• 1 gallon ice
• 1 cup kosher salt
• 1 cup brown sugar
• 4 sprigs sage
• 10 clove garlic
• 1 quartered onion
• 2 carrots
• 2 stalks celery
• 6 oz captain morgan spiced rum
• 3 green apples
• 1 quart chicken stock
• 1 quart apple cider

1. **For the brine** Add garlic, onion, celery,carrots, salt, brown sugar, and sage to the boiling water and cook for 5 minutes
2. Use the gallon of ice to cool down your brine
3. Once chilled.
4. submerge the pork chops and marinate over night *** in the picture i butterflied the chops for presentation.
5. Do this before you brine the pork if desired***
6. **For the demiglaze** In a medium sauce pot heat about a tablespoon of butter and carmelize your apples.
7. Add the captain, cider and stock.
8. Reduce by half and season with salt, pepper, garlic, and onion powder
9. When your waiting for your demi to reduce you can make your porkchop, starch and vegetable of your preference ***i grilled mine .
10. But searing it and finishing in the oven will be just as delicious ***
11. Plate it up and add the love!
12. Meaning the captain morgan demi of course:-)

pork chops, gallon boiling water, gallon ice, kosher salt, brown sugar, sage, garlic, onion, carrots, stalks celery, rum, green apples, chicken, apple cider

Taken from cookpad.com/us/recipes/343032-brined-pork-chop-with-captain-morgan-apple-demiglaze-mashed-potatoes-and-asparagus (may not work)