Cider-Brined Pork Chops

Ingredients

• For brine:
• 4 c cold water
• 2 c hard apple cider
• ½ c maple syrup
• ¼ c kosher salt
• 4 pork chops—center cut or loin chops (bone-in or boneless)
• For fresh apple mostarda:
• 2 c hard apple cider, reduced to ¼ c in a small saucepan
• 1 apple, diced
• juice of ½ lemon
• ¼ c finely diced red onion
• 2 Tbs whole grain Dijon mustard
• 1/3 c toasted pumpkin seeds
• ¼ c mixed herbs (I used Italian parsley, chives, and marjoram), coarsely chopped
• 2 Tbs best-quality olive oil

Instructions

1. Combine brine ingredients in a 2 gallon sealable container and stir until salt dissolves.
2. Place pork chops in the brine and refrigerate for at least 2 hours. Remove from brine (discard brine), pat chops dry and rub lightly with olive oil.
3. Heat a grill pan over high heat until smoking.  Grill chops about 5 minutes per side until cooked through.  Set aside to rest and make mostarda.
4. Combine all ingredients for mostarda in a small bowl and season to taste with salt.
5. Serve chops topped with mostarda, hot or at room temperature.