Recipe for Pork Chops with Cider Vinegar Brine and Apple 
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Yield:
1
Ingredients:
Amount Ingredient
Serve with buttered potatoes or noodles. The pork chops also are wonderful
grilled.
2 cup apple cider vinegar
1/4 cup granulated sugar
1 tbl plus 2 teaspoons kosher salt
3 cup cold water
5 whl peppercorns plus ground pepper to taste
1 x bay leaf
4 x bone-in pork loin chops (about 8 ounces each)
4 tsp extra-virgin olive oil (divided)
2 lrg tart-sweet apples, such as Pink Lady or Braeburn, peeled, cored and
sliced 1/4 inch thick
Pour the vinegar into a non-reactive saucepan. Simmer gently until reduced by
half, about 8 minutes. Remove from heat and add the sugar and the kosher salt,
stirring until dissolved. Pour into a mixing bowl, then add the water,
Instructions:
Instructions: Place the pork chops in a large baking dish, pour the brine over them, cover and refrigerate overnight.

When youre ready to cook the chops, preheat the broiler, and remove the chops from the brine and pat dry.

Line a baking sheet with aluminum foil. Place the chops on the baking sheet and broil for 6 minutes per side. Remove from oven, tent with foil and let rest for a few minutes.

Meanwhile, heat 2 teaspoons of the olive oil in a saucepan over medium-low heat. Add the apples, cover and saute for about 7 minutes, until tender and juicy. Season with additional salt and pepper. Serve the pork chops with the apples and drizzle with the remaining 2 teaspoons olive oil

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