Thick Pork Chops with Spiced Apples and Raisins

Serves 4

Cheryl Box

“Excellence is to do a common thing in an uncommon way.” Booker T. Washington

ingredients

Pork Chops

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole peppercorns
2 fresh thyme sprigs
4 double-cut, bone-in pork chops, 1 pound each
fresh ground pepper
extra virgin olive oil
Note: You must ask the butcher at the market to cut these chops -- thin pork chops do not work well in this recipe.

Spiced Apples and Raisins

1
Combine the water, brown sugar, sea salt, apple juice, peppercorns, and thyme in an extra large plastic bag (or plastic container). Give it a stir to dissolve the sugar and salt.
2
Submerge the pork chops in the brine, seal the bag, and put it in the refrigerator for 2 hours to tenderize the pork. Do not brine longer than that or the meat will break down too much and get mushy.
3
Preheat the oven to 350 degrees.
4
Remove the pork chops from the brine and pat them dry with a paper towel. Sprinkle both sides of the meat with salt and pepper.
5
Put a heavy skillet over medium-high heat. Add a 3 count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan and brown 4 minutes per side. Remove the pork chops to a large baking dish. Brown the remaining pork chops and add them to the dish.
6
Put the baking pan in the oven and roast the chops for 30 minutes or until the juices run clear.

Spiced Apple and Raisin Topping

1
While the chops cook, melt the butter in a clean skillet over medium-high heat.
2
Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to five them some color.
3
Toss in the raisins, and add the apple juice, stirring up the brown bits.
4
Stir in the brown sugar, cinnamon, cloves, and dry mustard. Season with salt and pepper.
5
Squeeze in the lemon juice to wake up the flavor and simmer for 10 minutes or until the apples break down and soften.
6
Spoon the spiced apples over the pork chops.