I’ve been acting a little strange lately. Even for me. When I’m not laughing at 5 in the morning at the homey antics of Mr. Ed and Wilbur Post, I’m tucking back in the disheveled mess that is intended to cover me as I sleep. I haven’t turned on a fan in weeks and weeks. And I suddenly find myself wearing socks with my flip-flops.
For whatever reason, I’m remembering people’s birthdays these days. I’m also having weird dreams that tend to stay in my memory long enough to recount the following day to a willing ear. I even welled up with watery eyes while listening to a Rocket Man cover.
If those oddities aren’t enough, I’ve gone more than a week of eating leftovers — daily. There was one dish that I consumed for three consecutive meals. And then there was this little dandy…
For starters, I’m more of a Det. Lennie Briscoe guy. Or Horatio Caine. (Don’t hate.) I prefer no covers when I sleep. I’m a fan sleeper. The colder the better. Flip-flops and socks, as far as I’m concerned, are for people who live in Florida retirement communities. And birthdays? Hell, I need to set a reminder to even look at the calendar. (Then it’s a crap shoot as to whether I entered important dates in the first place.)
I eat leftovers about as often as I take the flu shot. And I never mix sweet with my savory. So, what’s my deal?
It all came together while I was creating — and enjoying — the Cider Brined Pork Chops w/ Apple Thyme Pan Sauce that you see in the above photo. I’m starting to acquire the behaviors of my wife. Even my taste buds are getting in on the action, because a dish like this one has Catherine’s name all over it.
As it goes, the real reason for developing this recipe is a subconscious desire to have it perfected by Nov. 4, the day that I would typically prepare and serve it on our best China in the confines of our bedroom. (That’s where I tend to set up the just the two of us table. If you have children and can’t afford a babysitter, you understand.) I’ve done the same thing on that date in past years with veal piccata, crème brûlée and other favorites of my bride.
I’d bet that this new presence of mine is explained somewhere in a book by Freud, Jung or Timothy Leary. But instead of worrying about a diagnosis, I’ll just make certain to keep on hand plenty of warm socks — and apple cider.
Confidential to Catherine: Happy Anniversary, lover. I can’t wait to see you again.
——
Brining is said to make certain meats juicier, but I’ve never experienced that supposed phenomenon. The juiciness of the meat in this recipe is accomplished by reversing the common technique of searing, then lowering the heat. Starting slow and finishing fast is a better way. (After all, is that not how most folks prepare pork ribs?) The brine, in this case, is used as a flavor enhancer.
By the way, the National Pork Board recommends cooking pork chops to an internal temperature between 145°F and 160°F, followed by a 3 minute rest. If I can do this on a camp stove outside the Jimmy Rockford, it’s most definitely doable in your kitchen. Enjoy!
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Cider Brined Pork Chops w/ Apple Thyme Pan Sauce
Cider Brined Pork Chops w/ Apple Thyme Pan Sauce
- 4 – Bone-in loin pork chops, about ¾ - 1 inch thick
- 2 TB – Vegetable oil
- Freshly ground black pepper
- 2 cups – Apple cider
- 2 cups – Cold beer (lager or pilsner)
- ⅓ cup – Kosher salt
- 2 TB – Black peppercorns
- ¼ cup – Shallot, minced
- 2 tsp – Fresh thyme (about 4 sprigs)
- 1 cup – Apple cider
- 2 TB – Unsalted butter
- In a large saucepan, combine apple cider, salt and peppercorns and heat until salt is dissolved.
- Remove from heat, add beer and refrigerate until cool, about 65 degrees or so is adequate. (Or place in the freezer to speed up the process.)
- Place pork chops in a large zip close plastic bag or other large sealable container; add the brine; Refrigerate for at least 3 hours, but preferably longer – up to 12 hours.
- Preheat the oven to 250°F.
- Remove chops from brine; give them a quick rinse and pat dry with paper towels.
- Season liberally with ground black pepper.
- Place seasoned pork chops on a baking sheet and cook in oven for about 25-30 minutes. (You want the meat thermometer to register about 110° - 115°F when inserted into the thickest part of the meat.)
- In a large skillet, heat oil to medium-high.
- Carefully place chops in the skillet and fry, turning occasionally, until nicely browned on both sides; remove chops and set aside.
- Add shallot to pan and cook, stirring regularly, until the edges begin to brown – less than a minute.
- Add thyme and apple cider; bring to a boil, using a wooden spoon to loosen bits from the bottom of the pan.
- Reduce heat to a simmer and cook, stirring occasionally, until sauce has reduced by a third – about 3-4 minutes.
- Turn off the heat; add butter to the pan, stirring until combined.
- Add pork chops back to the pan, coating both sides in the pan sauce; allow chops to rest in chops for 3-4 minutes before serving.