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I love the taste of pork and serve it often. I usually cook it in some kind of sauce because I find it can sometimes get a little dried out if I am not paying attention to it every second. I recently decided to try brining the meat before cooking and I have to say, the results are very impressive and well worth the little extra time this method takes. I served the pork chops with roasted acorn squash and it was a perfect combination.
Prick the pork chops all over with a fork about .3 cm (1/8-inch) deep. Flip the pork chops and repeat pricking the other side. Place in a non-reactive dish just big enough to hold the chops and the brine then pour brine over top. Cover and let sit 30 minutes at room temperature or up to 8 hours in the refrigerator.
When ready to cook, remove the pork chops from the brine (discard brine) and pat completely dry with paper towels.
For finishing: Heat a large cast-iron skillet (or other heavy, oven-safe skillet) over medium-high heat until almost beginning to smoke. Add the pork chops and cook until they begin to brown, about 1 minute on each side. Reduce the heat to medium. Continue to cook, flipping the chops every two minutes, until they register 60-63°C (140-145°F) in the thickest part, 5 – 8 minutes. Transfer the pork chops to a clean plate.
Add the olive oil to the pan and let it warm over medium heat for 1 minute. Add the onion, garlic, and 4 sprigs fresh thyme, and cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add the apples, chicken broth and cider vinegar to the pan, stirring gently. Place the cooked pork chops on top, gently pressing them into the onion and apple. Place a lid on the pan and cook until the apples are warm and tender but not falling apart, 3 to 4 minutes.
Serve pork chops with pan juices, apples and onions spooned over top. Garnish with additional fresh sprigs of thyme if desired.
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