Pork and cider are a natural pairing, and one that we think is perfect for fall. The juicy tang of apple provides a great counterpoint to the salty robustness of pork, whether it's used to braise a lesser cut or glaze a tenderloin. For this contest, feel free to choose either regular or hard cider -- or both!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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If you forget to brine the chops overnight, even a few hours will make a difference.
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It looks like they're kissing.
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Deglazing with Calvados, also known as "le trou Normand," or the "Normandy hole" -- so named for the space that the alcohol creates in your stomach, allowing you to eat more!
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The thyme adds a nice herbal note to the sauce.
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More cider.
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