Cider-Brined Pork Chops with Creamed Leeks and Apples

  1. Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt.
  2. Cool completely.
  3. Place pork in 13x9x2-inch glass baking dish.
  4. Pour brine over.
  5. Cover; refrigerate overnight.
  6. Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
  7. Add leeks; saute until tender, about 7 minutes.
  8. Add cream and simmer until slightly thickened, about 3 minutes.
  9. Season to taste with salt and pepper.
  10. (Creamed leeks can be made 1 day ahead.
  11. Cover and chill.)
  12. Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat.
  13. Add apples and saute 10 minutes.
  14. Add sugar and saute until apples are golden, about 6 minutes longer.
  15. Add stock, then Calvados and remaining 1/4 cup cider.
  16. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes.
  17. Set aside.
  18. Prepare barbecue (medium heat) or preheat broiler.
  19. Drain pork.
  20. Rinse under cold water; pat dry.
  21. Brush pork with oil.
  22. Grill or broil to desired doneness, about 5 minutes per side for medium.
  23. Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary.
  24. Bring apples to simmer.
  25. Spoon leeks onto plates.
  26. 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)

Another recipe

Switch theme