Ingredients

• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1/4 cup fresh fennel sprigs
• 2 tablespoons kosher or sea salt
• Six 8 to 10-ounce bone-in pork chops
• 2 tablespoons grapeseed oil
• 2 tablespoons grapeseed oil
• 2 cups thin-sliced Yukon potatoes
• 1 cup thin-sliced red onion
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 2 cups thin-sliced apple, such as Granny Smith or Gala
• 1 teaspoon hot sauce, such as Tabasco

Instructions

1. For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)
2. For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving
3. For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.