Meat and Brine:
1 quart water
1/4 cup unsulfured molasses
1/2 cup sugar
2 garlic cloves, smashed
1 cup kosher salt
1 1/4  teaspoons black peppercorns, cracked in a mortar and pestle
1 cinnamon stick
1 1/2 teaspoons coriander seeds, toasted and cracked in a mortar and pestle
2 whole cloves
8 pork chops, bone out, about 1 1/2 inches thick, trimmed of fat

 
Sauce:
2 Tablespoons unsalted butter
4 Fuji, Gravenstein or Granny Smith apples, cored, cut into 1/2-inch wedges lengthwise
2 teaspoons rosemary needles chopped
1/8 teaspoon cinnamon
1 clove garlic, minced
1 Tablespoon canola oil
2 Tablespoons cider vinegar
1/4 cup Calvados or brandy
2 Tablespoons unsulfured molasses
1 cup fresh veal stock (can substitute chicken stock)
Kosher salt and pepper to taste

Methods/Steps:

Preheat the oven to 400°F 

Brine: Combine the water, molasses, sugar, garlic cloves, salt, pepper, cinnamon stick, coriander seeds and cloves.  Stir until the sugar and salt are completely dissolved. Pour the brine over the pork so the meat is submerged.  Cover and refrigerate for 1 1/2 -2  hours.  Remove pork from the brine and pat dry with paper towels. 

 
Cook Apples: In a large sauté pan or stock pot, melt the butter.  Add the apples, rosemary, cinnamon and garlic; cover and cook over medium heat, tossing occasionally until the apples are just tender, about 7-8 minutes. Transfer the apples and all their juices to a bowl. 

 

Sear Pork: Add 1 Tablespoon of canola oil to the sauté pan.  Heat oil then sear pork on each side until golden, about 2-3 minutes per side. Transfer to a sheet pan and set aside.

 
Make Sauce: Pour off any excess fat from the pork sauté pan.  Heat the pan again and add the vinegar, Calvados/brandy.  Boil to a syrupy glaze, about 3 minutes. Add molasses and cook for 1 minute. Add stock and reduce by half, about 5 minutes.  Just before serving, add the cooked apples and their juices to the sauce to warm.  Season to taste with rosemary, salt and pepper.

Roast Pork: Roast the pork until an instant read thermometer inserted in the center registers 150°F, about 10 minutes. (Brined pork looks pink even when done.)   

Serve: Serve the pork and spoon the glazed apples around the meat, pour about 2 Tablespoons of the sauce over the pork and serve immediately.

 
Recipe created by Parties That Cook® www.PartiesThatCook.com.