Cider-Brined Pork Chops with Apple Sauerkraut
INGREDIENTS
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BRINE
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2 bottles (each 12 ounces) hard cider
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1 tablespoon packed golden brown sugar
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2 teaspoons kosher salt
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4 sprigs fresh thyme
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4 boneless pork loin chops, each about 6 ounces and 1 inch thick, trimmed of excess fat
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SAUERKRAUT
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1 pound sauerkraut (with juices) (2½ cups)
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2 tablespoons packed golden brown sugar
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1 tablespoon unsalted butter
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½ teaspoon caraway seed
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¼ teaspoon freshly ground black pepper
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2 small green apples, peeled and finely diced
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Extra-virgin olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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¼ cup whole-grain mustard
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