Directions

1. Rinse the pork chops, pat dry and place in a freezer bag.
2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
3. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.