1. Combine the water, salt and brown sugar in a large bowl, stirring until the salt and sugar dissolve. Add the apple cider, peppercorns, mustard, thyme and rosemary.
2. Refrigerate the brine until cold. Place the pork chops into the brine ensuring that they are completely covered. Refrigerate for 4 hours.
3. Preheat the oven to 375*F.
4. Remove the pork chops from the brine, wipe off the herbs and pat dry. Season the chops with salt and pepper.
5. Heat the olive oil in a large sauté pan over medium high heat. Add the pork chops and cook for 2 to 3 minutes until golden brown. Turn the chops and cook for another minute.
6. Place the pan into the oven for 10-12 minutes until the internal temperature reaches 145*F. Remove from oven and let rest in the pan. The final temperature should not be more that 155*F after resting.
1. In a saucepan over medium heat, add the bacon and cook until golden brown.
2. Add the butter, shallots and garlic. Cook until softened.
3. Add the cider and simmer until almost all of the liquid has evaporated.
4. Add the thyme and chicken stock and simmer for 20 minutes. When the liquid has reduced and thickened, strain through a fine-mesh sieve into a small saucepan.
1. In a large skillet over medium heat add the olive oil, butter and onions. Cook until onions are soft. Add the apples and brown sugar. Sauté together until the apples are golden brown.
2. Add the apple cider, vinegar, thyme, clove and chili flakes. Continue to cook for 2 minutes until apples are soft and liquid has evaporated. Season the chutney with salt and pepper.
3. Remove from heat and add parsley. Serve warm. Store in refrigerator for up to 3 days.
Spoon the sauce over the chops and around the plates. Top with a generous amount of the apple chutney.
1. In a large bowl, add potatoes, cream, Parmesan cheese, garlic, thyme, nutmeg, salt and pepper, and toss well to coat.
2. Place potato mixture into a well greased 2-quart gratin dish or, alternatively, an 8-inch square glass baking dish, dot with butter, sprinkle cheese on top, cover with foil and bake on middle rack of preheated 350F oven for 1 hour.
3. Remove foil from dish and continue baking until potatoes are golden brown, about 10 minutes more. Serve immediately.
Recipes prepared by Chef Lynn Crawford