📝 About This Recipe
This elevated take on a nostalgic comfort classic features thick-cut, bone-in pork chops that are brined for maximum succulence and seared to a golden-brown crust. The accompaniment is a rustic, homemade chunky applesauce infused with warm cinnamon, a splash of bourbon, and a hint of lemon zest to cut through the richness of the meat. It is a harmonious marriage of savory, sweet, and acidic notes that transforms a simple weeknight meal into a gourmet autumnal feast.
🥗 Ingredients
The Brine
- 2 cups Apple cider (unfiltered preferred)
- 1/4 cup Kosher salt
- 2 tablespoons Brown sugar (packed)
- 1 teaspoon Black peppercorns (whole)
- 2 cups Ice cubes
The Pork
- 4 pieces Bone-in center-cut pork chops (1.5 inches thick, room temperature)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
- 3 tablespoons Unsalted butter (for basting)
- 2 sprigs Fresh rosemary
- 3 pieces Garlic cloves (smashed)
The Spiced Applesauce
- 4 large Honeycrisp or Gala apples (peeled, cored, and diced)
- 1 tablespoon Butter
- 2 tablespoons Bourbon (optional, for depth)
- 1/2 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice (freshly squeezed)
- 1-2 tablespoons Maple syrup (depending on apple sweetness)
👨🍳 Instructions
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1
In a small saucepan, combine 1 cup of apple cider, salt, brown sugar, and peppercorns. Heat over medium until salt and sugar dissolve. Remove from heat and stir in the remaining cider and ice cubes to cool the brine completely.
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2
Place the pork chops in a large resealable bag or shallow dish. Pour the cooled brine over them, ensure they are submerged, and refrigerate for 2 to 4 hours.
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3
While the pork brines, start the applesauce. In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the diced apples and sauté for 3-4 minutes until they begin to soften.
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4
Stir in the cinnamon, maple syrup, and bourbon (if using). Cover and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until apples are tender and breaking down.
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5
Remove apples from heat. Use a potato masher for a chunky texture or a blender for smooth. Stir in the lemon juice and set aside (keep warm).
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6
Remove pork chops from the brine and pat them extremely dry with paper towels. This is crucial for a good sear. Let them sit at room temperature for 20 minutes.
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7
Heat a large cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it is shimmering and just starting to smoke.
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8
Carefully place the chops in the pan. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom.
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9
Flip the chops. Immediately add the 3 tablespoons of butter, rosemary sprigs, and smashed garlic to the pan.
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10
As the butter foams, tilt the pan slightly and use a large spoon to continuously baste the pork with the flavored butter for the remaining 4-5 minutes of cooking.
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11
Use an instant-read thermometer to check the internal temperature. Remove the chops when they reach 140°F (60°C) for a perfect medium.
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12
Transfer the chops to a warm plate and pour a little of the pan butter over them. Tent loosely with foil and let rest for at least 8 minutes to allow juices to redistribute.
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13
Serve each chop with a generous spoonful of the warm spiced applesauce on top or to the side.
💡 Chef's Tips
Don't skip the brine; it's the secret to keeping lean pork chops juicy throughout the high-heat searing process. Always pat the meat dry before cooking; moisture on the surface creates steam, which prevents that beautiful Maillard crust from forming. Use a cast-iron skillet if possible, as it retains heat better than stainless steel for a superior sear. Resting the meat is mandatory; if you cut it too soon, all the flavorful juices will run out onto the plate. Adjust the sweetness of the applesauce at the very end, as different apple varieties have varying levels of natural acidity.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or a creamy parsnip purée to soak up the juices. A side of roasted Brussels sprouts with pancetta provides a lovely salty contrast to the sweet apples. Pair with a crisp, dry Hard Apple Cider or a lightly oaked Chardonnay. A simple arugula salad with a lemon vinaigrette helps balance the richness of the pork and butter-basting.