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Make it grow 2 more inches


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New Trick: Combine these household foods 





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Brine cupsapple cider kosher salt tea spoons black peppercorns whole bay leaves garlic cloves pork chops about inch thick refer to note Sauce table poonssalted butter cupsapple cider cupsen broth cupheavy cream tea spoons whole grain mustard to taste or tea spoons mustard or tea spoonsDijon mustard tea spoonkosher salt to taste black pepper freshly grated to taste Brine Place black peppercorns in a plastic ziptop bag and seal With a meat mallet crush peppercorns slightly Note that not all peppercorns should be crushed but only a few to release flavor In a large bowl whisk together the cider and salt until the salt dissolves Place the brine in a large ziptop bag or if the bag isnt large enough to fit all the pork chops divide the brine into ziptop bags If using bags add to each bag half the peppercorns bay leaf and garlic cloves If using large bag add the full amount of the peppercorns bay leaf and garlic Mix to incorporate seasonings evenly

Place chops evenly in bags seal and place in the refrigerator for hours or brine overnight Preheat oven to degrees F Set oven rack to the middle position Drain the chops well and discard brine blot dry if desired Remove the whole peppercorns that are stuck to chops and discard

In a large set over mediumhigh heat melt the butter and depending on the size of your set add to pork chops Cook until browned on each side minutes Turn the chops and cook until browned on the other side minutes more Repeat with remaining chops Set the set aside and DO NOT drain off butter and brown bits in the set

Layer the chops in a x inch baking dish and bake until pale pink in the center for minutes being careful not to overcook to prevent them from drying While pork chops are in the oven or before placing chops in oven prepare your sauce

Return set to mediumhigh heat and add the cider As it bubbles use a wooden spoon to sc up brown bits on the bottom of set Add the en broth turn the heat to high and boil until the liquid is reduced to about cup minutes Remove from heat and stir in cream and mustard Season with salt and freshly grated black pepper to taste Once chops have completed cooking remove from oven and place in serving tray Pour sauce over the chops and serve immediately NOTE If using bonein they may take longer to cook Also depending on the thickness of your chops keep a close eye on the cooking time
















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