- (6 large chops) Rib Chops, thick cut
- (4 cups) Apple Cider
- (1 tsp) Red pepper flakes
- (4 Tablespoons) Sea salt
- (2) Garlic, cloves
- (3/4 cup) Apple Cider
- (3/4 cup) Chicken stock or bone broth
- (1 Tablespoon) Butter
- (2 Tablespoons) Whole grain mustard
- (3, large) Apples
- (2 Tablespoons) Butter
- (2 Tablespoons) Apple cider vinegar
- (1/4 tsp) Sea salt
- (1/2 cup) Sour cream
BRINE: in a large bowl mix dicer, salt, garlic, pepper flakes, and chops with 2 cups of cold water. Cover and refrigerate 3 hours and up to 1 day. Preheat oven to 325. Remove pork from brine and blot dry. Brown in butter or fat in frying pan on med/high heat until brown on both sides. Layer chops in a baking dish 15-20 min in the oven to the desired doneness you like. Don't overcook!
SAUCE: pour 3/4 cup of apple cider into the hot pan you used for the chops, scarping up browned bits from pan with a wooden spoon. Add the chicle stock and turn to high heat. Boil until liquid is reduced by half, about 8 minutes. Remove from hear and stir in 1 T. of butter and 2 T mustard. When sauce is no longer bubbling, stir in 1/2 c. sour cream. Season with salt and pepper.
APPLES: core, and cut up apples in small pieces. In a medium skillet, cook over medium heat with 2 T butter, 2 T cider vinegar, and 1/2 tsp salt . Cook until nice and golden, but not mushy.
Ladel sauce over chops and top with the sautéed apples, Enjoy! (picture coming soon)...