Pork chops with warm apple salsa

• Gluten free

• Meat

  • 4 Pork chops with, bone-in fat

• Produce

  • 2 Bay leaves
  • 3 Granny smith apples cut into bite-size cubes
  • 1/2 cup Pineapple
  • 1 tsp Rosemary, Fresh
  • 1 tsp Sage, fresh

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Drinks

  • 2 cups Apple cider, good

• Dairy

  • 1 tbsp Butter

Found on culinaryginger.com

Description

Directions

• To a large, or 2 medium bowls with lids, add the pork chops, 2-3 cups apple cider, bay leaves and 1 teaspoon salt. Make sure chops are covered in liquid.
• Refrigerate for 24 hours.
• Take the pork chops out of the brine 30 minutes before cooking, dry and allow to sit at room temperature.
• Salt and pepper the pork chops on both sides.
• Heat a large cast iron skillet and oil over medium high heat
• Sauté pork chops on one side (dont move) for 3-4 minutes. Turn and cook for an additional 3 minutes until the internal temperature reaches 145 degrees (they will continue to cook) for medium rare, remove and set aside.
• To the pan add the butter over medium heat until it starts to bubble.
• Add the apples, rosemary and sage and sauté, stirring often until the apples start to soften. Stir in the pineapple chunks and 1 cup apple cider.
• Cook until the sauce has reduced and thickened, about 5 minutes.
• Return the pork chops and nestle into the sauce, just to heat them through.
• Serve chops topped with salsa and your favorite side dish.