This recipe for brined pan seared pork chops with those beautiful glazed spiced apples just says “great Fall or Winter comfort food meal”.
The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined.
The brining also allows the sear on the chops to be extra caramelized and flavourful with a beautiful deep brown color.
The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sautéed Orange Walnut Sweet Potatoes for a complete and delicious meal.
Like this Brined Pan Seared Pork Chops recipe?
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- 4 large thick cut pork chops
- 3 tbsp canola oil
- 6 cups water
- 2 cups apple juice
- 1/2 cup brown sugar
- 1/4 cup sea salt
- 2 tbsp black peppercorns
- 2 fresh thyme sprig
- 3 cloves chopped garlic
- 3 large Granny Smith Apples peeled cored and sliced thick
- 3 tablespoons butter
- 1/2 tsp dry thyme
- 4 tablespoons raisins
- 1/3 cup apple juice
- 1/4 cup maple syrup
- 1 tsp five spice powder
- juice of half a lemon
- 3 tbsp apple cider vinegar
Stir all the ingredients together until the salt and sugar are dissolved.
Soak 4 large thick cut pork chops in the brine for no longer than 2 to 3 hours. Remove from the brine and pat dry.
Preheat oven to 400 degrees F.
Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat.
Add the canola oil and pan sear the chops for about 2 minutes per side until browned.
Place pan in hot oven for 10 minutes or so to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 -160 degrees F. Let the chops rest for 5 minutes before serving witht he prepared glazed apples.
Saute the apples in butter over medium heat to get them warmed then add all of the remaining ingredients.
Simmer quickly, until the sauce reduces to a glaze-like consistency. You don't want the apples to overcook and get mushy.
Serve warm over the cooked pork chops.
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