Apple Cider Pork Chops

In a medium saucepan, make the brine. Bring brown sugar, salt, bay leaves, coriander, ground black pepper and water to a boil. Reduce heat and simmer for 8 minutes.

Prepare a large bowl with the ice and cider. Add brine mixture into the ice and cider.

In a 2 gallon resealable plastic bag, add pork chops and cider brine. Seal bag and place inside a 9×13 pan and chill in refrigerator for 2 hours or more.

Once brined, dry the pork with paper towels (I individually wrap each chop with two towels) and then let the wrapped chops sit at room temperature for about 20 minutes.

Unwrap the chops and rub pork with coriander, salt and ground pepper. Set aside.

Heat the olive oil in a large skillet over medium-heat. Add pork in a single layer. Brown pork on both sides, about 4-6 minutes each side until dark and crispy. Remove from heat and serve.

Adapted recipe of my Cider-Brined Pork Roast (an adapted recipe of Bon Appétit’s Cider-Brined Pork Roast with Potatoes and Onions).

This is quintessential comfort food. When I make this we literally stand over the cutting board and nibble on it before it even hits the plate! The pork chops are so perfectly juicy and salty, they are one of our family’s favorite meals.