Chef Joy Crump of Foode and Mercantile, Fredericksburg, VA
4 boneless pork loin chops, 6-8 ounces each
2 cups fresh, local apple cider
1 Macintosh Apple, quartered
2 sprigs fresh rosemary
2 garlic cloves
A few tablespoons of canola oil
Salt and black pepper to taste
Place the pork loin chops in a single layer in a large 1 gallon ziplock bag. Pour the cider directly into the bag. Add the quartered apple, the peppercorns, rosemary sprigs and garlic. Seal the bag securely, trying to eliminate as much air as possible when making the seal. Marinate the chops in the fridge for at least 2 hours and up to 1 day.
Remove the pork from the bag and discard the other ingredients. Pat the pork dry before cooking.
Preheat the oven to 375 degrees.
In a large, shallow pan, heat the canola oil over medium-high heat until hot and shimmering, but not smoking. Season the chops with salt and black pepper. Add the chops to the pan; be careful not to over-crowd them. This will ensure nice, even browning. Cook the chops for about 5 minutes on the first side. Turn them over in the pan cook an additional 8 minutes.
Place the entire pan in the oven and continue to cook for 2-3 more minutes or until the pork reads 145 degrees on a meat thermometer. Remove the pan from the oven and remove the chops from the pan.