Rosemary-Brined Pork Chops with Apples and Potatoes

Directions

For the Basic Brine

1Combine 4 cups water, the salt, sugar, juniper berries, peppercorns, bay leaves and rosemary sprigs in a pot and bring to a boil. Stir until the salt and sugar dissolve, then remove from the heat and let cool completely before using. It will keep in the fridge for up to 2 weeks.

For the Pork Chops

1Submerge the pork chops in the cooled brine, cover and refrigerate for at least 24 and up to 36 hours.

2When you're ready to cook the chops, preheat the oven to 425°F.

3Put the potatoes in a medium pot and add just enough cold water to cover. Season with salt and bring to a boil, then reduce the heat and simmer the potatoes until just fork-tender, 15-20 minutes.

4Meanwhile, in a small skillet, preferably cast iron, over medium-high heat, combine 2 tablespoons of the olive oil, 2 tablespoons of the butter and chopped rosemary. Once the butter has melted, add the shallots and cook until softened, 8-10 minutes. Add the apples and cook for 5 minutes, stirring occasionally. Add the Calvados, stir, and cook for another minute. Reduce the heat to low, add the remaining 2 tablespoons butter, and cook until the apples are just tender, about 5 more minutes. Drain the potatoes and toss with the apple mixture.

5Heat 2 large ovenproof skillets, preferably cast iron (or work in batches in one pan), over high heat with 2 tablespoons of the olive oil in each. Remove the pork chops from the brine and pat dry with paper towels. When the oil shimmers, carefully add the chops to the pans and sear until golden, about 2 minutes. Flip and cook for another 2 minutes.

6Transfer the pans to the oven and roast until the pork is cooked to your liking (medium doneness will register as 140°F-145°F on a meat thermometer). Depending on how thick your chops are, this could take 5-10 minutes. Allow the chops to rest on a warm plate for 5 minutes before serving.

7Serve the pork chops with the warm potatoes and apples.