Tenderize the chops

Cup of Yum
1. Place the chops on a chopping board and stab them all over with a fork. Turn the chops over and repeat on the other side. (see note 3)4 pork chops

For the brine (see note 2)

1. Dissolve the salt in the room temperature water.3 cups / 750 ml room-temperature water½ cup / 145 g salt
2. Place the pork chops in the brine and leave for 15-60 minutes.
3. Remove the chops from the brine and pat dry.

To cook the pork

1. Rub the pork chops with curry powder and black pepper.2 tsp curry powder¼ tsp black pepper
2. Heat the oil and butter in a heavy skillet/frying pan over medium-high heat.1 tbsp oil1 tbsp butter
3. Add the pork chops and cook for 6 minutes in total, turning 3 times.
4. Remove the chops from the pan to a plate and tent loosely with foil.

To make the sauce

1. Peel and chop the onion, then chop and core the apple.1 onion1 green apple
2. Add these to the skillet you cooked the pork in and cook for 3-4 minutes until softened.
3. Pour in the chicken broth, curry powder, and brown sugar, bring to a simmer and cook for 2 minutes.1 ½ tsp curry powder¾ cup / 180 ml chicken brothpinch brown sugar
4. Add the cream to the pan and bring to a simmer, cook for a couple more minutes.⅓ cup / 80 ml heavy cream
5. Add the pork chops back to the pan along with any juice that have collected.
6. Simmer gently for a minute and then serve garnished with cilantro if desired.