Milk-Brined Pork Chops with Hard Cider Sauce
For the Brine:
In medium-sized saucepot, bring milk, water and bourbon to a boil. Reduce heat and add sugar, salt, bay leaves, thyme, savory and peppercorns. When mixture returns to a boil, remove from heat and cool saucepot in an ice bath in a sink or washtub. Add the quart of ice to bring to cool and gently dilute it. Immerse pork chops in cool brine and soak refrigerated for two days.
For the Hard Cider Sauce:
In heavy saucepot, reduce apple cider, apples, garlic and thyme. When cider reduces to approximately 1-1/2 cups liquid, add chicken stock and veal demi-glace. Simmer sauce for about 30 minutes, allowing liquid to reduce and concentrate. Season with pepper. Strain sauce and set aside.
Pair with Ferrari-Carano Merlot.