Cider Brined Pork Chops with Creamed Leeks and Apples
In a large saucepan, bring 4 cups cider, salt, allspice and bay leaf to boil. Turn off and let completely cool. Place pork chops in a baking dish and pour the brine over them completely. Cover and refrigerate overnight.
Melt two tablespoons butter in a large heavy skillet over medium-low heat. Add the leeks and sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about three minutes. Season with salt & pepper. This can also be refrigerated overnight.
Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add the apples and sauté 10 minutes. Add sugar and sauté until the apples become golden. Add the stock, apple brandy and remaining .25 cider and simmer until liquid thickens and apples soften, about five minutes.
Prepare barbeque grill. Drain pork and brush with olive oil. Cook until done.
Re-warm leeks. Set on plates with chops on top and covered with apples.
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