Directions

1. Dissolve Butcher’s Blend in 1 cup hot water. Add concentrated brine to a large bowl then add 3 cups of cold water. Make sure the water is not warm before adding pork chops to brine. Add pork chops to water and brine for 30 minutes up to 12 hours in the fridge.
   

2. Remove pork chops from brine and pat dry. Score fat cap on pork chops and season each pork chop with 1 tsp rub.
   

3. In a braising pan over medium high heat add 2 Tbsp olive oil, add pork chops and let cook 3-4 minutes until browned. Turn on back and sear fat cap, 3-4 minutes or until browned, then turn to uncooked side.
   

4. Add butter, 1 Tbsp oil, garlic, and tarragon sprigs. Once the butter is melted, tilt the pan towards yourself and use a spoon to baste pork chop with butter and aromatics, about 3-4 minutes or until internal temperature reaches 145F. Remove from the pan and let rest for 10 minutes. Reserve fried tarragon for garnish.
   

5. Drain excess fat from the pan and return to medium heat. Add 2 Tbsp of the remaining olive oil to the pan. Add fennel and apple, saute until softened, about 2-3 minutes.
   

6. Deglaze pan with vinegar, then add chicken stock. Bring to a simmer and let reduce by about half, 3-4 minutes . Add in mustard, cream and ½ tsp freshly ground Butcher’s Blend. Let cook for another 2 minutes or until the sauce is thick enough to coat the back of a spoon.
   

7. Serve pork chops with fennel and apples, pan sauce, and top with fried tarragon.