Cider-Brined Pork Chops with Creamed Leeks and Apples
- 4 1/4 cups apple cider
- 3 tablespoons coarse salt
- 6 allspice berries
- 1 bay leaf
- 4 10-ounce bone-in center-cut pork rib chops
- 4 tablespoons (1/2 stick) butter
- 5 large leeks (white and pale green parts only), thinly sliced
- 1 cup whipping cream
- 1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
- 2 tablespoons sugar
- 1/2 cup chicken stock or canned low-salt chicken broth
- 1/3 cup Calvados
- Olive oil
- Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt.
- Cool completely.
- Place pork in 13x9x2-inch glass baking dish.
- Pour brine over.
- Cover; refrigerate overnight.
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
- Add leeks; saute until tender, about 7 minutes.
- Add cream and simmer until slightly thickened, about 3 minutes.
- Season to taste with salt and pepper.
- (Creamed leeks can be made 1 day ahead.
- Cover and chill.)
- Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat.
- Add apples and saute 10 minutes.
- Add sugar and saute until apples are golden, about 6 minutes longer.
- Add stock, then Calvados and remaining 1/4 cup cider.
- Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes.
- Set aside.
- Prepare barbecue (medium heat) or preheat broiler.
- Drain pork.
- Rinse under cold water; pat dry.
- Brush pork with oil.
- Grill or broil to desired doneness, about 5 minutes per side for medium.
- Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary.
- Bring apples to simmer.
- Spoon leeks onto plates.
- Top with pork, then apples.
apple cider, coarse salt, berries, bay leaf, center, butter, leeks, whipping cream, apples, sugar, chicken stock, calvados, olive oil
Taken from www.epicurious.com/recipes/food/views/cider-brined-pork-chops-with-creamed-leeks-and-apples-105545 (may not work)