Ingredients

• 2 cups apple cider
• 1 cup water
• 1/4 cup kosher salt
• 1/4 cup honey
• 1/8 teaspoon ground cinnamon
• 2 cups ice
• 2 bone-in pork rib chops, (about 1 3/4 pounds, 1-1 1/4 inch thick), trimmed
• 1 teaspoon fresh sage, chopped
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon ground ginger, divided
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon butter
• 1/2 cup onion, thinly sliced
• 1/2 cup white wine
• 1 tart apple, peeled and thinly sliced

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Cooking Directions

Step 1

To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.

Step 2

To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours.

Step 3

Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture.

Step 4

Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate.

Step 5

Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil.

Step 6

Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve.