Cider-cured Iberico chops, caramelised onions and apples and a Bordelaise sauce Recipe

1. 
   
   Start a day in advance with making the brine: dissolve 3 tbsp salt in 700 cl of warm water in a large bowl. Add 1/2 tbsp freshly ground black pepper, pour 300 cl apple cider and mix. Drop 2 Iberico pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
2. For the  caramelised apples and onion heat 1 tbsp olive oil over medium high heat and add 2 peeled, cored and wedged apples, 1 sprig of thyme and a bay leaf. Cook, stirring occasionally, until the apple wedges are golden brown but not mushy, 5-10 mins. Remove from the heat and discard the herbs.
3. Add 1 tbsp olive oil add 1 tbsp butter and 3 large white onions, peeled and sliced. Then 1 sprig of thyme and another bay leaf. Season with salt and pepper. Reduce the heat to medium low and cook, frequently stirring, until the onions are soft and golden brown (20-30 mins). 

1. For the faux Bordelaise sauce pour 1 tbsp olive oil into a large saucepan, place over medium-high heat and add 1 chopped shallot and 1 chopped clove of garlic and then 2 sprigs of fresh thyme and a bay leaf. Cook until the shallots are light brown, then add 300 ml red wine and a good glug of port, lower the heat and simmer until reduced.
2. To prepare the Iberico chops, preheat oven to 200°C. Remove chops from brine and dry with paper towels. Rub them with olive oil and season well with salt and black pepper.Heat a tbsp olive oil in an oven-safe skillet and brown the chops, for 4 minutes a side. Place the pan in the oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
3. Add 2 tbsp honey and the pan drippings from the chops to the sauce (or 2 tbsp demi-glace* if you have it). Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in 3 tbsp unsalted cold butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops, with the onions and apple on the side
4. (A NYT recipe)
5. * I order mine from Joost & Paul

from simple food, looking good
Cider-cured Iberico chops, caramelised onions and apples and a Bordelaise sauce Recipe

from Sweet Cake

Cider-cured Iberico chops, caramelised onions and apples and a Bordelaise sauce Recipe https://sweetteabiscuits.blogspot.com/2020/12/cider-cured-iberico-chops-caramelised.html