Pork Chop with Apple Mustard Sauce

People who knows me know I don't typically cook with recipes or measuring. I would have started a food blog long time ago if it weren't because I was lazy to measure. Today's entry is going to be one of those "recipe" with very rough guidelines on measurements. I will update with exact measurements next time when I cook this dish again!

*Updated

Ingredients:

2 Thick pork chop, 1.5 inches thick or 4 cm. 1 granny smith apple, 1 Tsp of Dijon mustard, splash of apple cider vinegar, 3/4 cup of chicken stock, parsley.

Brining solution:

4 cups of water, with 3 Tbs of pink salt, 3 Tbs of sugar,

Aromatics: 2-3 cloves of garlic, 1/2 medium size onion, black pepper, 2 bay leaves, 2-3 sprigs of thyme, 1 tsp of fennel seeds.

Boil the water with salt and sugar. Let the water cool down then add aromatics and pork chops. Brine for 6 hours, no more than 12 hours.

Cooking:

Heat an oven proof pan, sear one side for 3 minutes, then turn and put in the oven (400 degrees) for 15 minutes

While the pork is cooking, heat up another pan and add enough olive oil to coat the bottom of the pan, then add apple slices. Once the apple browns on both side, take the apple out and put on a plate.

Once the pork is ready, put them on the serving plate, cover with tin foil to rest. Use the pan that you cooked the pork in (you want to catch those pan drippings), add mustard and apple cider, then add chicken stock, add salt and pepper as needed. Cook on high heat and let the sauce reduce in half.

Time to plate, add apple to the pork, add sauce, and sprinkle parsley on top.