Brined pork chops seared until golden, served with sweet-tart caramelized apples and a silky apple-cider reduction sauce.
Brine the pork chops for 4–8 hours (or overnight) for best flavor and moisture retention; do not exceed 12 hours or the meat will become too salty. Pat pork chops completely dry before searing; moisture prevents browning and crust formation.
If apples finish before pork is done, cover them and keep warm on low heat; they will soften further but remain intact. Caramelize apples over medium-high heat without stirring too frequently; this develops deep color and sweetness.
Ingredients
Scale
Measurement units
- 3 cups apple cider (2 cups plus 1 cup, divided)
- ¼ cup kosher salt (for brine)
- 3 tbsp brown sugar (2 tablespoons plus 1 tablespoon, divided)
- 1 tbsp black peppercorns
- 4 fresh thyme sprigs (divided: 2 for brine, 2 for sauce)
- 2 bay leaves
- 4 pork chops (4 plus 4 , divided)
- 3 apples (Granny Smith or Honeycrisp)
- 4 tbsp unsalted butter (divided: 2 tbsp for apples, 2 tbsp for sauce)
- 2 shallots
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ cup chicken stock
- 2 tbsp vegetable oil (for searing pork)
- kosher salt (to taste for finishing)
- black pepper (to taste for finishing)
Ingredients
Scale
Measurement units
- 3 cups apple cider (2 cups plus 1 cup, divided)
- ¼ cup kosher salt (for brine)
- 3 tbsp brown sugar (2 tablespoons plus 1 tablespoon, divided)
- 1 tbsp black peppercorns
- 4 fresh thyme sprigs (divided: 2 for brine, 2 for sauce)
- 2 bay leaves
- 4 pork chops (4 plus 4 , divided)
- 3 apples (Granny Smith or Honeycrisp)
- 4 tbsp unsalted butter (divided: 2 tbsp for apples, 2 tbsp for sauce)
- 2 shallots
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ cup chicken stock
- 2 tbsp vegetable oil (for searing pork)
- kosher salt (to taste for finishing)
- black pepper (to taste for finishing)
Instructions
Prepare the brine
Combine apple cider (2 cup), kosher salt (¼ cup), brown sugar (2 tablespoon), black peppercorns (1 tablespoon), 2 thyme sprigs, and bay leaves in a large pot.
Stir over medium heat until salt and sugar dissolve, about 3 minutes.
Remove from heat and let cool to room temperature, then refrigerate until cold.
Equipment: large pot or container, medium saucepan
Brine the pork chops
Submerge the pork chops in the cold brine, cover, and refrigerate for 4–8 hours.
Prepare the apples
Peel, core, and cut the apples into 8 wedges each; set aside.
Remove pork and pat dry
Remove pork chops from brine and discard brine.
Pat pork chops completely dry with paper towels; season lightly with salt and pepper.
Sear the pork chops
Heat vegetable oil (2 tablespoon) in a large skillet over medium-high heat until shimmering.
Place the pork chops in the skillet and sear without moving for 4–5 minutes until golden brown.
Flip and sear the other side for 4–5 minutes until golden and internal temperature reaches 145°F.
Transfer pork chops to a plate and tent loosely with foil to rest.
Equipment: large skillet, medium saucepan
Caramelize the apples
Melt 2 tbsp butter in a medium saucepan over medium-high heat.
Add the apple wedges and brown sugar (1 tablespoon); cook without stirring for 3–4 minutes until the bottoms turn golden.
Stir gently and continue cooking for 3–4 minutes more until apples are caramelized and tender.
Transfer apples to a warm plate.
Equipment: medium saucepan
Build the pan sauce
Add 2 minced shallots to the skillet with the pork fond and sauté over medium heat for 1 minute until fragrant.
Stir in Dijon mustard (1 tablespoon) and apple cider vinegar (1 tablespoon), scraping up any browned bits.
Pour in apple cider (1 cup) and chicken stock (½ cup); add 2 thyme sprigs.
Simmer over medium-high heat for 5–7 minutes until sauce reduces by half and coats the back of a spoon.
Remove from heat, discard thyme sprigs, and whisk in 2 tbsp butter until sauce is silky.
Taste and adjust seasoning with salt and pepper.
Equipment: large skillet, medium saucepan, wooden spoon or silicone spatula
Plate and serve
Place one pork chop on each of 4 plates.
Divide caramelized apples among the plates.
Spoon the apple-cider pan sauce over the pork and apples.
Equipment: wooden spoon or silicone spatula
Before you cook
Cook notes
- • Brine the pork chops for 4–8 hours (or overnight) for best flavor and moisture retention; do not exceed 12 hours or the meat will become too salty.
- • Pat pork chops completely dry before searing; moisture prevents browning and crust formation.
- • Caramelize apples over medium-high heat without stirring too frequently; this develops deep color and sweetness.
- • The pan sauce relies on fond (browned bits) left in the skillet after searing pork; do not wash the pan between steps.
- • If apples finish before pork is done, cover them and keep warm on low heat; they will soften further but remain intact.
- • Serve pork and apples immediately; the sauce can be made while pork rests and will stay warm.
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