Costeletas de porco com maçãs assadas de Erick Williams

Ingredientes

• Salt: 4 tbsp (for the brine. optional)
• Boiling water: 2 cups (for the brine. optional)
• Cold water: 2 cups (for the brine. optional)
• Bone-in center cut pork loin rib chops: 4 x 3/4-1 in. thick. about 1/2–3/4 lb. each
• Olive oil: 8 tsp
• Salt: 2 tsp
• Coarse black pepper: 1 tsp
• Canola oil: for cooking
• White wine: 1 cup
• Butter: 1 tbsp
• Honey crisp apples: 5. medium
• Sweet potato: 1. cut into 1/4 inch pieces
• Butter: 1 tbsp. melted
• Ground cinnamon: 1/2 tsp
• Sage leaves: 5
• Salt: 1/4 tsp

Modo de preparo

1. 1

   For the pork chops: Brine the pork chops: Measure 4 tbsp of table salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 3 hours.Take the pork chops out of the liquid and rinse them off. Discard the liquid. Pat the chops dry using a paper towel.Let chops rest at room temperature for 20 minutes before preheating your oven to 400°F.While the oven preheats,rub the chops with vegetable oil on both sides. Season both sides with salt and black pepper.Over high heat,warm a cast iron skillet for 1.5 minutes. Add canola oil and lower the heat to medium.Place the 4 chops in the pan without crowding them (this can be done in two batches).Sear on each side roughly 3 minutes until brown,only turning once with sturdy tongs or a meat fork. Transfer the skillet (uncovered) to the preheated oven.Bake 6-8 minutes (depending on the thickness of your chops) until each chop reaches an internal temperature of 140°F. You can use an instant read meat thermometer inserted through the side edge into the middle to find out the temp. Transfer the chops to a plate and let them rest for 3 minutes. Pour off the remaining oil into a heat-safe container.Return the pan to the stove; over a low flame,add one cup of white wine to the pan and scrape any remaining pieces loose from the bottom of the pan with a wooden spoon; add a hefty tablespoon of butter,whisk until the wine and butter have married.Pour immediately over the pork chops,place the warm roasted apples on the plate and serve.

2. 2

   For the roasted apples: Scoop out the interior pulp of the apples with a thin tablespoon to form a 2-in. cavity; discard seeds.Combine the sweet potatoes,butter,cinnamon,salt and chopped sage. Spoon into apples.Place in an ungreased 11x7-in. baking dish; bake,uncovered,at 350°F for 30-35 minutes or until apples are tender. Set aside at room temp until you are ready to serve.