CIDER-BRINED PORK CHOPS
WITH CREAMED LEEKS AND APPLES

FOR THE PORK:
4 cups apple cider
3 tablespoons coarse kosher salt
6 allspice berries
1 bay leaf
Four 10-ounce center-cut pork rib chops, bone in
Olive oil
FOR THE LEEKS:
2 tablespoons unsalted butter
5 large leeks (white and pale green parts), thinly sliced crosswise
1 cup heavy (whipping) cream
Salt
Freshly ground pepper
FOR THE APPLES:
2 tablespoons unsalted butter
1 1/2 pounds Granny Smith apples, peeled, halved and cored, each half cut
into 4 wedges
2 tablespoons sugar
1/2 cup low-sodium chicken broth
1/3 cup apple brandy, such as Calvados
1/4 cup apple cider

HOW TO PREPARE THE PORK:
In a medium saucepan over medium-high heat, combine 4 cups of cider with salt, allspice and bay leaf and bring to a boil, stirring until the salt dissolves. Remove from the heat and cool the brine completely. Place the pork in a 9-by-13-inch glass baking dish and pour brine over. Cover and refrigerate overnight, turning pieces once during brining.

HOW TO PRPEARE THE LEEKS:
In a heavy large skillet over medium-low heat, melt 2 tablespoons of butter. Add the leeks and cook until tender, about 7 minutes. Add the cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Leeks may be prepared 1 day ahead. Cover and refrigerate.)

HOW TO PREPRED THE APPLES:
In a heavy large skillet over medium-low heat, melt 2 tablespoons of butter. Add the apples and cook 10 minutes, turning them occasionally. Add the sugar, stir to combine and cook until the apples are golden, about 6 minutes longer. Add the broth, the brandy and ? cup of cider. Cook until the sauce thickens slightly and the apples are tender, stirring occasionally, about 5 minutes. Remove from the heat and set aside.

WHEN READY TO COOK:
Prepare the grill or preheat broiler. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Drain the pork chops, rinse well under cold water and pat dry, discarding the brine. Brush the chops on both sides with olive oil. Grill or broil to the desired doneness, about 5 minutes per side for medium.

Meanwhile, reheat the leeks until just warmed through, thinning with a little water if necessary. Reheat the apples until their liquid just begins to bubble.

TO SERVE:
Spoon the leeks onto individual plates. Top with 1 chop per plate and then the apples, and serve.

Makes 4 servings
Source: The Bon Appetit Cookbook