Brined Porkchops with Apples

this might seem really involved, but it is so worth it. we absolutely love it. thanks carol and carrie for the recipe!

Brine:
4 c. apple cider
4 T. kosher salt
2 cloves garlic, crushed
1 t. red pepper flakes
6 bone-in porkshops, 1 inch thick

in large bowl, mix all ingredients except porkchops with 2 c. cold water. add porkchops. cover bowl and refrigerate for atleast 3 hours and up to 1 day.

preheat oven to 325. remove porkchops from brine and blot dry. melt 2 T. butter in large frying pan over medium high heat. add porkchops and cook 3-5 minutes, or until well-browned. turn and brown other side for 3-4 minutes. layer in 9x13 pan and bake until barely pink inside, 15-20 minutes (we put them on the BBQ instead).

Sauce: meanwhile make the sauce.
3/4 c. apple cider
3/4 c. chicken broth
1 T. butter
2 T. whole grain mustard
1/2 c. sour cream

pour apple cider into hot pan used for porkchops, scraping up browned bits from pan with a wooden spoon. add chicken broth and turn heat to high. boil until liquid is reduced to about half, about 8-10 minutes. remove from heat and stir in butter and mustard. when sauce is no longer bubbling, stir in sour cream. season with salt and pepper.

remove chops from oven and spoon generous amount of sauce over each. top with sauteed apples.

Apples:
3 large apples, peeled, cored, cut into 1/4 inch pieces
2 T. butter
2 T. cider vinegar
1/4 t. salt

in medium frying pan over medium heat, cook apples in butter, vinegar and salt. cook about 4-6 minutes or until apples are soft and golden, but not mushy.

enjoy!