Name: Cider-Cured Pork Chops
Prep time: 30 min
Cook time: 8 h 10 min
Total time: 8 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 144 g kosher salt; 1900 ml water; 14 g black pepper; 950 ml apple cider; 6 pork chops; 90 ml olive oil; 5 g kosher salt; 2 g black pepper

Equipment

Large bowl

or Large pot or food-grade bucket

Oven-safe skillets

or Cast iron pans

Paper towels

Platter

Aluminum foil

Ingredients

6 servings

Brine

144 g kosher salt
1900 ml water, warm
14 g black pepper, freshly ground
950 ml apple cider
6 pork chops, center-cut or loin-cut, bone in, 3.8cm thick

Cooking and Seasoning

90 ml olive oil
5 g kosher salt
2 g black pepper

Nutrition (per serving)

1484

Calories

24g

Protein

27g

Carbs

148g

Fat

Fiber

26g

Sugar

9780mg

Sodium

Method

Dissolve the kosher salt in 1900ml of warm water within a large bowl.

Stir the black pepper and 950ml of apple cider into the salt water solution.

Submerge the pork chops in the brine, cover, and refrigerate for 8 to 72 hours.

Preheat your oven to 200°C (400°F).

Remove the pork chops from the brine and pat them completely dry using paper towels.

Rub the chops with 30ml of olive oil and season both sides with salt and pepper.

Heat the remaining 60ml of olive oil in two oven-safe skillets over medium-high heat.

Sear the pork chops for 4 minutes per side until a brown crust forms.

8mLook for: Deep golden brown crust on both sides

Place the skillets in the oven and cook for 6 to 8 minutes until the internal temperature reaches 63°C (145°F).

Transfer the chops to a platter, cover loosely with foil, and rest for 10 minutes.

10m

Chef's Notes

For the best brine, ensure the salt is fully dissolved before adding the apple cider. Any undissolved salt can lead to uneven seasoning.
Patting the pork chops completely dry after brining is crucial for achieving a good sear. Moisture on the surface will steam the meat instead of searing it.
Don't overcrowd the skillet when searing. If necessary, sear the chops in batches to ensure each side develops a beautiful, crisp crust.
Using an instant-read thermometer is the most reliable way to ensure the pork is cooked to the perfect temperature of 63°C (145°F). Overcooking will result in dry chops.
Allowing the pork to rest for at least 10 minutes after cooking is essential for the juices to redistribute, resulting in a more tender and flavorful chop.