Braised Pork Chops
Brine:
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
Braising liquid:
1/2 cup white wine (per chop)
pepper to taste
Heat cider with salt and sugar to dissolve. Remove from heat and add mustard and peppercorns. Let sit for 5 minutes to develop flavor. Place ice cubes plastic container and poor brine over the top to cool. Add pork chops making sure they are submerged. Refrigerate for 2 hours.
Sear pork chops, one or two at a time, on a hot cast-iron pan for 30 seconds per side. Make tin-foil envelop around each chop. Leave one end open. Place one portion of the braising liquid in each envelop and seal tight. Braise at 250F for 2 1/2 hours.
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