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Created and Photographed by: Sabrina Russo
Combine cider, salt, water and brown sugar for brine. Place brine in a container with the pork and brine 4 to 24 hours.
Remove pork from brine. Pat dry with paper towels. Season lightly with salt and pepper. Sear on both sides in a sauté pan.
Sauté the onions onions in pan used to cook pork. Season with salt. Set aside, and sauté apples with brown sugar.
Add pork chops back to pan. Pour in chicken broth and apple cider. Simmer until pork is fully cooked. Reduce sauce longer after pork cooks, if needed.
Remove pork from pan. Finish sauce with butter, swirling to emulsify. Serve over pork with sides of choice.