Brined Pan Seared Pork Chops with Maple Five Spice Apples
The five spice and maple compliment the apples beautifully when served with these ultimately juicy brined pan seared pork chops. The best Fall comfort food!
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings4Servings
Calories701kcal
Ingredients
4large thick cut pork chops
3tbspcanola oil
For the brining liquid
6cupswater
2cupsapple juice
1/2cupbrown sugar
1/4cupsea salt
2tbspblack peppercorns
2fresh thyme sprig
3cloveschopped garlic
For the Maple Five Spice Apples
3large Granny Smith Applespeeled cored and sliced thick
3tablespoonsbutter
1/2tspdry thyme
4tablespoonsraisins
1/3cupapple juice
1/4cupmaple syrup
1tspfive spice powder
juice of half a lemon
3tbspapple cider vinegar
Instructions
For the brining liquid
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.
For the Maple Five Spice 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.
Recipe Notes
Brining time will add another 2 to 3 hours to the time needed for this recipe.