WEEK 23: YOUR BEST PORK WITH CIDER

Cider-Brined Pork with Calvados,
Mustard, and Thyme

Photography by Sarah Shatz

    BY OUI, CHEF | SERVES 2

A&M: Oui, Chef has proven himself to be an accomplished cook, especially talented at taking a simple concept and elevating it to new heights. Here, inspired by a meal he had while traveling through Brittany, he brines thick chops in cider and herbs so that they stay juicy and develop a rich, caramel crust as they sauté. He then constructs a quick pan sauce by building on the ingredients of the brine. Starting with the drippings, he deglazes with Calvados, then adds shallots, thyme, more cider, and cream for suppleness. A spoonful of Dijon lends a subtle bite.

    CIDER BRINE

    2 cups apple cider

    ¼ cup kosher salt

    ¼ cup lightly packed light brown sugar

    1 tablespoon black peppercorns

    2 teaspoons yellow mustard seeds

    3 fresh thyme sprigs

    CHOPS AND PAN SAUCE

    Two 1-inch-thick, bone-in, center-cut pork chops

    Canola oil

    Salt and freshly ground black pepper

    ¼ cup Calvados

    2 tablespoons unsalted butter

    1 shallot, minced

    1 tablespoon minced fresh thyme

    ½ cup heavy cream

    ¹/₃ cup apple cider

    2 teaspoons Dijon mustard

1. Place all of the brine ingredients and 1½ cups water in a medium saucepan and stir over low heat until the salt and sugar have dissolved. Remove from the heat and let cool.
2. Place the chops in a single layer in a shallow pan, cover fully with the brine, cover, and refrigerate overnight. When ready to cook, remove the chops from the brine, rinse well under cold water, and dry with paper towels before continuing.
3. Heat 1 to 2 tablespoons canola oil in a large, heavy skillet over medium-high heat. Season the pork with a little salt and freshly ground pepper. Add the pork to the skillet and sauté until just cooked through, about 4 minutes per side. Transfer to a plate; cover with aluminum foil and keep warm.
4. Pour off the excess oil and, over medium heat, deglaze the pan with the Calvados, scraping the bottom of the pan well and letting the brandy reduce to a glaze. Add the butter, shallot, and thyme and sauté for 2 minutes. Stir in the cream and cider; boil until the mixture thickens to sauce consistency, about 3 minutes. Stir in the mustard and season with salt and pepper to taste. Remove from the heat and serve with the pork.

Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    It may seem like this recipe makes a lot of sauce for two servings, but trust us: you’ll be mopping up the last creamy ribbons with your final bite of pork. If you don’t have Calvados, regular brandy will do.

        Oui, Chef: “I like the dish with a nice thick chop, but it would also work well with a cutlet, or pork tenderloin.”

    ABOUT THE COOK

    Steven Dunn is a writer living in Massachusetts. He chronicles teaching his five children how to cook on his food blog, Oui, Chef (www.ouichefnetwork.com), which he launched after taking a two-year professional hiatus to attend culinary school in France.

        His favorite recipe from a cookbook: “Short Ribs Braised in Red Wine with Celery Duo from Daniel Boulud’s Café Boulud Cookbook.”

    WHAT THE COMMUNITY SAID

    Mt97: “Chef, I made this recipe to night and it absolutely rocked. Your magic helped me turn out the best chop of my life thus far. I could not get over how the apple cider spice permeated the meat. And the sauce … the sauce was both rich and light. My girlfriend would not stop gnawing at the completely stripped rib bones! Kudos to you, chef. Kudos to you …”

        Scgoble: “I have made this recipe twice now, once with a tenderloin and this week with chops. Absolutely amazing both times. This week, I didn’t have brandy and used Jim Beam and apple juice—I’m sure that’s not what you had in mind but it was delicious anyway! Even my two-year-old had to make sure that each bite of pork chop had some sauce on it.”