Brined Pork Chops with Apple Hash

• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1/4 cup fresh fennel sprigs
• 2 tablespoons kosher or sea salt
• Six 8 to 10-ounce bone-in pork chops
• 2 tablespoons grapeseed oil
• 2 tablespoons grapeseed oil
• 2 cups thin-sliced Yukon potatoes
• 1 cup thin-sliced red onion
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 2 cups thin-sliced apple, such as Granny Smith or Gala
• 1 teaspoon hot sauce, such as Tabasco

1. For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat.
2. Simmer for 20 minutes.
3. After heating, remove the brine from the heat, allow to cool.
4. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration.
5. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
6. For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan.
7. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop.
8. Repeat the process with the remaining 3 chops.
9. Hold warm until serving
10. For the hash: Return the same pan to medium-high heat and add the oil and the potatoes.
11. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes.
12. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes.
13. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes.
14. Once cooked, remove from the heat and serve with hot sauce if desired.
15. Cook's Note: The chops can be finished in a preheated 375 degree F oven until reaching 160 degrees F.

lemon, lime, orange, fresh fennel sprigs, kosher, grapeseed oil, grapeseed oil, thin, thin, salt, white pepper, apple, hot sauce

Taken from www.foodnetwork.com/recipes/robert-irvine/brined-pork-chops-with-apple-hash-recipe.html (may not work)