Cider-Brined Pork Chops
4 cups apple cider
4 cups cold water
1/2 cup Kosher salt
1/2 cup (packed) light brown sugar
1 tablespoon coarsely ground black pepper
4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
Combine first 5 ingredients in large bowl or stockpot. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate 12 to 24 hours.
Drain brine from pork chops and pat dry.
To Sear: Heat oil in heavy large skillet over high heat. Add pork and cook about 3 minutes per side, basting with the glaze as they cook.
To Grill: Preheat grill to high. Grill pork chops for 1 minute and then reduce heat to medium. Cook the pork 4 minutes on each side, basting with the glaze as they cook.
1 cup apple cider
1/4 cup (1/2 stick) unsalted butter
Boil cider in saucepan until reduced to about 2 tablespoons, about 15 minutes. Whisk in butter. Cool completely.
Note: Cook pork to an internal temperature of 140 degrees.