Cider-Cured Pork Chops

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

8 tablespoons kosher salt, plus more for seasoning chops

2 tablespoons freshly ground black pepper, plus more for seasoning chops

4 cups apple cider, plus more as needed

6 1½-inch-thick center-cut or loin-cut pork chops, bone in

6 tablespoons extra-virgin olive oil

Directions at cooking.nytimes.com

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