CIDER-BRINED PORK CHOPS WITH

CREAMED LEEKS AND APPLES

 

Brining the pork makes it especially juicy.

 

4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops

 

4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream

 

1 1/2 pounds Granny Smith apples, peeled, cored, halved,

each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados (apple brandy)

 

Olive oil

 

 

Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to

dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine

over. Cover; refrigerate overnight.

 

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté

until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3

minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day

ahead. Cover and chill.)

 

Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add

apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6

minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until

liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set

aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold

water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per

side for medium.

 

Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring

apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

 

Makes 4 servings.