Cider-Cured Pork Chops

I'm getting a little nervous..... I cooked the last two packets of pork chops from my pig to make this recipe, and for Easter had the next to the last of the hams. I have a few more packages of smoked hocks and some of the sausages I've been making (and inhaling since I went on the Atkins diet) left, but it's looking a bit grim. Looks like it's time to sign up for another pig from my rancher friend, Mary Pettis Sarley (barngoddess@dishmail.net)

This recipe, from the now defunct 42 Degrees Restaurant in San Francisco, is a super fine way to cook a pork chop. Brining, which brings flavor deep inside the cells of the meat, also keeps the meat very moist during cooking. This cooking technique became very popular in the 1990's, as farmers bred pigs to be very lean in an effort to continue to keep pork popular as the anti-animal fat diet movement ramped up. Brining ensured that this super lean meat didn't turn into a piece of cardboard in the frying pan. Mind you, moistness and fat are not an issue in the super-delicious Duroc breed of pigs I buy from Mary. However, this recipe delivers such deep, rich flavor, a caramelized surface, and of course, guaranteed moistness, that it's worth using it even when you have top quality meat. Oh, baby. A fine way to honor the last offerings of a delicious pig!

42 DEGREES CIDER-CURED PORK CHOPS

Ingredients:
4 Center cut pork loin chops, 1 1/4-1/1/2 inches thick (bone in or not)
Olive Oil

Brine:
4 cups water
2 cups hard cider
1/2 cup salt
1/2 cup brown sugar
10 whole peppercorns
4 bay leaves
1/2 bunch fresh thyme
1 yellow onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
1 apple, peeled and chopped

To make the brine: Combine all the brine ingredients in a large saucepan. Bring to a full boil over high heat, then remove from heat and let cool. When cool, refrigerate until cold. (If you put meat in warm brine, they will absorb too much of the salt.)

In a large glass or stainless steel container with a lid, add the pork chops to the cold brine. Weigh down the meat with a plate if necessary to keep the chops completely submerged. Refrigerate for at least one, up to two days.

To cook: Remove the chops from the brine and pat them dry, and allow them to come to room temperature. Discard the brine. Heat 2 heavy skillets (preferably cast iron) over moderately high heat. Add just enough oil to coat the bottom of the skillets. When the skillets are hot, add the chops and reduce heat to moderately low. Cook for about 10 minutes (meat should show caramelization), then turn and cook until the chops are no longer very pink at the bone, about 10 more minutes. Turn again as needed. If you have a digital meat thermometer, test the meat in several spots, especially near the bone. An internal temperature of 150 degrees Fahrenheit is ideal. Remove from heat, and enjoy!

To drink: delicious with the rest of the hard cider, a bottle of Prosecco, or a nice Riesling.

Side dishes: oven baked sweet potato fries would be mighty fine!