Pan Seared Pork Chops with Apple Brine

Golden brown pan-seared pork chops, seasoned with an apple brine, are savory, juicy, and easy to prepare. Once brined, these chops are ready in just 15 minutes.

Ingredients needed for Pan-Seared Pork Chops

Our Pan-Seared Pork Chops are soaked in a flavorful apple cider brine, which allows the chops to retain a wonderful, juicy texture. The brine is quick to make and adds a lot of flavor to the finished pork chops. The brining time takes 4 hours, so be sure to plan that into your cooking schedule.

Ingredients for Brine:

• 2 cups water
• 1 tablespoon of whole black peppercorns
• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• ¼ cup of salt
• 2 cups apple cider - you can make your own with our easy recipe

Ingredients for Seared Pork Chops

• 4 bone-in, thick-cut Pork Chops - 1 ½ - 2 inches thick. This gives you maximum juiciness and tenderness.
• 3 Tablespoons salted butter
• 1 Tablespoon olive oil

(See the recipe card at the bottom for exact quantities of each ingredient)

How to Pan Sear the Perfect Pork Chop

Brining pork chops will result in a tender, juicy pork chop!

• Prepare the brine mixture.
• Place pork chops in the brine for 4 to 6 hours (do not brine overnight or for more than 8 hours) in a large bowl, container, or leakproof bag, and place in the refrigerator.

• Preheat oven to 350˚F.
• Remove the chops from the brine, discard the brine, and pat the pork chops dry with paper towels. The drier the chops, the better the sear you will get, so don't skip this step!
• Heat a large oven-proof grill pan or cast-iron skillet over medium-high heat. Add the olive oil, and then melt the butter until it's sizzling.
• Reduce the heat to medium. Sear pork chops on one side for 2 to 3 minutes. Thicker chops will take the full 3 minutes. Flip the chops over and cook an additional 2 minutes, until they are golden brown.

• To finish cooking, put the skillet in the oven and bake until the chops reach 140˚F. This should take between 7-10 minutes.
• Rest pork chops for 5 minutes before serving.
• We love to serve them alongside a bowl of Apple Chutney.
• Enjoy!

How can you keep pork chops juicy?

There are 4 main steps to follow to keep pork chops juicy:

• Don't overcook: Pork chops can overcook quickly and become dry, so be sure to pull them off the heat at 140˚F, because the temperature will continue to rise after removing them from the heat. Ideal serving temperature is 145˚F.
• Brine or marinate pork chops ahead of time.
• Let them rest for a minimum of 5 minutes after cooking to let the juices redistribute throughout the meat.
• If you have leftovers, refrigerate for up to 2 days. Be sure to bring the meat to room temperature and reheat slowly.

Can pork chops be a little pink?

It is okay for pork to be a little pink as long as the internal temperature is correct. Fresh cuts of pork, such as tenderloin, roast, or pork chops, are considered safe for eating when the internal temperature reaches 145˚F on a meat thermometer. At this temperature, meat can still maintain a slightly pink color and allow for tender, juicy pork chops.

What is Brine?

• Brine is a combination of water and salt (and other seasonings) used to season and tenderize food, especially meats like turkey, pork, or chicken.
• Brining meats adds moisture and flavor through osmosis.
• Be sure to pat the meat thoroughly dry with paper towels after brining. This is a critical step for achieving a good sear when cooking. 

What are the best seasonings for Pan Seared Pork Chops?

• These brined chops really just need salt and pepper, but if you want to punch up the flavor, you could sprinkle them with any dried herbs or with our pork rub seasoning.

Your Sommelier Suggestions:

This dish pairs savory meat with the light sweetness of the apple cider brine. These wines will balance the fat of the pork chops and the fruitiness of the brine. It's best to avoid wine with heavy tannins or too much oak. Here are our recommended varietals:

• Dry Riesling - An off-dry Riesling from the French Alsace region makes for a beautiful, balanced pairing. While slightly sweet, it matches the fruit and blends with the richness of the pork.
• Unoaked or Lightly Oaked Chardonnay - A Chablis from France works well because of the less buttery style of this wine. It offers more citrusy notes to pair with the dish.
• Pinot Noir - A light to medium-bodied Pinot Noir with soft tannins and bright cherry will not overpower the apple or pork.
• Gamay - A beautiful French Gamay with its light, fruit-forward flavors is a perfect match for pork with a fruit component.
• Rosé - Select a dry Rosé from the Provence region of France with a concentration of fruit that will complement the apples and the freshness needed to balance the pork.

Great dishes to serve with Pan Seared Pork Chops

• Apple Chutney - we love to spoon this over the top of our chops or serve it on the side! The best part is you can make the chutney while the chops are brining.
• Roasted Garlic Mashed Potatoes
• Braised Leeks with Parmesan
• Oven Roasted Asparagus
• Oven Roasted Potatoes
• Mashed Sweet Potatoes

Did you enjoy these Pan-Seared Pork Chops? We would love to hear from you in our comments below. Please feel free to comment on this or any other recipe on our blog. Your feedback helps us to develop more recipes for you to enjoy!