cider smothered pork chops

Instructions

1. Soak the pork chops in the brine in the refrigerator for 8-12 hours. When ready to cook, heat your oven to 325 degrees F. transfer pork chops from the brine to a paper towel-lined plate to dry the pork chops. in a bowl, combine flour, dried thyme, and several turns of black pepper. working in batches, dredge pork chops in the flour mixture and, in a large dutch oven on medium-high heat, cook 1-2 minutes each side until browned. remove pork chops and set aside on a plate.
2. deglaze the pan with chicken stock and apple cider and bring to a simmer. add in garlic and fresh thyme, and add pork chops to the liquid so that they are submerged. transfer to the oven and cook for 45 minutes to an hour. at the 45 minute mark and/or when there’s about 15 minutes left of cooking, increase the oven temperature to 350 and remove the lid.
3. once finished, transfer the dutch oven back to the stovetop and remove the pork chops from the pot onto a clean serving plate. make the gravy by bringing the remaining liquid in the dutch oven to a low simmer and reduce the liquid by about half (this might take at least 10-20 minutes). once the liquid is reduced, in a small mixing bowl, combine butter, 1 small spoonful of flour and several large spoonfuls of the liquid from the pot – stir to combine and then add back to the pot. if needed, add 1-4 to 1/2 cup of water to thin out the gravy as preferred.
4. in a separate skillet, cook the onion for about 30-40 minutes on low to medium heat until soft and near caramelization – continuously stirring so they do not burn. add to the gravy and serve over the pork chops with rice and sautéed apples.