Ingredients: 6 pork rib chops, 1 1/2-inches thick 2 cups apple cider 1 1/2 cups water 1/3 cup salt 1/3 cup packed brown sugar 2 tablespoons coarsely ground black pepper 2 teaspoons dried sage, rubbed 1 teaspoon cinnamon 8 tablespoons butter, divided use 3/4 cup granulated sugar 4 tart green apples, like granny smith, cored, peeled, each cut into 8 wedges

Recipe Info Category: Pork & Veal Rating: 4 Contributor: Carmen Dickerson

For brine, in large bowl stir together apple cider, water, salt, brown sugar, pepper, sage and cinnamon. Stir well until salt and sugar are dissolved. Place chops in a large heavy plastic bag; pour brine over, seal bag and refrigerate 6-8 hours.

Meanwhile, saute apples: In large heavy skillet melt 6 tablespoons butter with sugar over moderately high heat, add the apples and saute for 30 minutes, or until apples begin to brown. Turn the apples, cook 5 minutes more, or until golden brown and sauce is slightly thickened. Keep warm.

Heat oven to 450 degrees F. In a large heavy skillet heat remaining 2 tablespoons butter over medium-high heat; brown chops on both sides and transfer to a shallow roasting pan. Roast for 15 minutes, until just cooked through. There may be a slight hint of pink in the center of the chops.