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Cider-Brined Pork Chops with Creamed Leeks & Apples

Source of Recipe


Adapted from "The Bon Appétit Cookbook"



List of Ingredients



• 4¼ cups apple cider (divided use)
  
• 3 Tbsp coarse kosher salt
  
• 6 whole allspice
  
• 1 bay leaf
  
• Four 10-ounce center-cut pork rib chops
  
• 4 Tbsp (½ stick) butter (divided use)
  
• 5 large leeks (white and pale-green parts only), thinly sliced
  
• 1 cup whipping cream
  
• Salt and pepper to taste
  
• 1½ pounds Granny Smith apples, peeled, halved, cored, each half cut into 4 wedges
  
• 2 Tbsp sugar
  
• ½ cup low-salt chicken broth
  
• 1/3 cup Calvados or other apple brandy
  
• 2 Tbsp olive oil
  






Instructions



1. Bring 4 cups cider, kosher salt, allspice and bay leaf to boil in heavy, large saucepan, stirring until salt dissolves. Cool brine completely. Place pork in a 13x9x2-inch glass baking dish. Pour brine over. Cover and refrigerate overnight.
   
   
2. Melt 2 tablespoons butter in heavy, large skillet over medium-low heat. Add leeks and sauté until soft, 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 one day ahead. Cover and chill.) Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add broth, then Calvados and remaining ¼ cup cider. Simmer until sauce thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside.
   
   
3. Prepare barbecue (medium heat), or preheat broiler or grill pan. 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 water by tablespoons if too thick. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
   
   Serves 4