This dish is an easy mid-week meal, and was inspired by a treat we had while traveling through Brittany a few years ago. The sugar from the cider brine causes a deliciously sweet caramelized crust on the chops, and the brining process renders the inside of the meat perfectly seasoned and moist. I like the dish with a nice thick chop, but it would also work well with a cutlet, or pork tenderloin. The bite of the mustard, the sweetness of the cider, and the silkiness of the cream make for a well rounded sauce to complement the meat.
Boris helped me in the kitchen for this meal, though to be honest, most of his work this night was in prepping a special appetizer for his brother Gridley, who had requested Nobu Matsuhisa’s “Shrimp Tempura with Creamy Spicy Sauce” as a special 17th birthday treat. Details of that fabulous dish, and Boris’ excellent spicy mayonnaise will follow in a later post.