Cider braised pork chops

  • BRINE:
  • 4 cups water
  • 2 dried bay leaves
  • 4 cloves garlic, crushed
  • 1 tablespoon black peppercorn
  • ⅓ cup sea salt
  • 4 cups ice
  • 2 bone-in pork chops, about 1-inch (2 -cm) thick
  • sea salt, to taste
  • pepper, to taste
  • 1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
  • 2 shallots, diced
  • 3 cups turnip, diced
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh sage, chopped
  • 2 cups apple cider
  • 1 cup reduced sodium chicken stock
  • 1 bunch collard green, stemmed and toughly chopped
  • Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
  • Remove the brine from heat and stir in the ice cubes.
  • Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
  • Preheat the oven to 350˚F (180˚C).
  • Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
  • Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
  • Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
  • Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
  • Stir in the mustard and sage. Cook for 1 minute more.
  • Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
  • Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
  • Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
  • Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
  • Divide the pork chops, vegetables, and sauce between plates and serve.:
  • Recipe courtesy of