Cider-Brined Pork Chops with Sautéed Apples

Ingredients

• 4 cups apple cider 
• 6 servings sauteed apples 
• 2  bay leaves 
• 6  pork chops bone-in thick
• 3 tablespoons butter 
• 0.8 cup chicken stock see 
• 0.5 cup crème fraîche 
• 2 cloves garlic crushed
• 4 tablespoons kosher salt 
• 0.5 teaspoon pepper 
• 1 teaspoon chile flakes red
• 2 tablespoons whole-grain mustard 

Equipment

• bowl
• frying pan
• oven
• baking pan
• wooden spoon

Directions

1. In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes.
2. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.
3. Preheat oven to 32
4. Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat.
5. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side.
6. Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.
7. Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits.
8. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes.
9. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in crme frache. Season with remaining 1/2 tsp. salt and the pepper.
10. Remove the pork from oven and spoon a generous amount of sauce over each chop.
11. Serve topped with sauted apples.