Serve garnished with fresh thyme and rosemary sprigs. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cider and bring to a simmer. Sprinkle in the flour and stir to make a paste. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Add 1 tablespoon of the butter and place over medium heat. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.įor the sauce: Discard all but 1 tablespoon fat from the pan. When the oil is hot, add the chops (work in batches if necessary do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. Heat a large skillet over medium heat and add the olive oil. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.ĭrain the chops, rinse and pat dry. Put the pork chops in a large resealable plastic bag and pour in the brine. Remove from the heat and pour in the cold cider. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Click here the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. You can find this and any other of our premium sustainable meats at our website 24/7. Taking the chill out of the meat before cooking will result in juicier pork because the meat cooks more evenly.Īfter that you only need to serve and enjoy this magnificent pork.
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