"Cider-glazed pork is really a Northeastern dish, but when I was down in Memphis doing a barbeque tour, I got the idea of pumping up the flavor by adding a spice rub to the cider. The mix is something else: the meat is tender and flavorful, with a rich mouthfeel; the glaze gives it sweetness and a little tang; and the rub brings the bite and the grit. I use a rack of pork here because the pork chops stay moist—and bringing a huge rack of pork to the table is a pretty great way to entertain. But if you have individual chops and you just want to grill and sauté them, that works too--just add the glaze and the spices before you bring the meat to the table. The brine will make the pork much more tender, but if you really don’t have time (and all of your dinner guests have strong teeth), you can skip this step." - Chef/Owner of The Dutch, Andrew Carmellini
1. To prepare brine, pour water into medium saucepan and stir in salt and sugar. Bring to a boil. Place in refrigerator to cool. (Do not use until brine is completely cool. It will keep in the fridge up to two weeks.)
2. To prepare pork, add pork to large container and cover with brine. Marinate in fridge 45 minutes.
3. Preheat oven to 425F. Remove pork from brine, rinse off, and pat dry with paper towels. Season pork with salt and pepper, covering all sides. Place on rack in roasting pan, and roast on middle oven rack until pork reaches an internal temperature of at least 135F, about 50-60 minutes. (When you poke the meat hard with a finger, it should bounce back, like a little trampoline; if your finger sinks in, it isn’t done yet.)
4. Meanwhile, pour cider into medium-sized saucepan and reduce over medium-high heat about 45 minutes, until it becomes a loose, dark golden-brown syrup. Remove from heat and stir in apple cider vinegar. Pour into small bowl and place in fridge to cool. (It will thicken as it cools.)
5. To prepare spice rub, combine all ingredients in small bowl and mix well.
6. Remove pork from oven but do not turn oven off. Remove glaze from fridge. Using a pastry brush, paint pork with half the glaze. Place pork back in oven and roast 2 more minutes.
7. Sprinkle pork with spice rub on all sides. Cut rack into chops by cutting right down the middle between each set of bones. Arrange on platter and serve immediately.
CHEF'S TIP:
If there’s any leftover spice mix, combine with remaining glaze and pour in some of the drippings from the pork. Mix it all together, then spoon over the chops.
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