PORK CHOPS WITH CIDER VINEGAR BRINE AND APPLES

2 cups apple cider vinegar
4 tbsp. sugar
5 tsp. kosher salt plus kosher salt to taste
3 cups cold water
5 whole peppercorns plus freshly ground pepper to taste
1 bay leaf
4 bone-in pork loin chops, about 8 oz. each
4 tsp. Extra-virgin olive oil
2 large tart-sweet apples, such as Pink Lady or Braeburn, peeled, cored and sliced 1/4-inch thick

Pour the vinegar into a nonreactive saucepan. Simmer gently until reduced by half, about 8 minutes. Remove from heat and add the sugar and 5 teaspoons salt, stirring until dissolved. Pour into a mixing bowl, then add the water, peppercorns and bay leaf. Let cool completely.

Place the pork chops in a large baking dish, pour the brine over them, cover and refrigerate overnight.

When you're 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 salt and pepper.

Serve the pork chops with the apples and drizzle with the remaining 2 teaspoons olive oil.

Serves 4
Source: Commercial Appeal, Memphis, Tenn.