Quick Pan Seared Pork Chops + ButcherBox Review

Onions and apples are a beautiful combination of flavors, in this pan seared pork chop recipe. They’re incredibly juicy when you brine them.

A little while back, a subscription meat delivery company called ButcherBox contacted me, asking if they could include my Slow Cooker Pork Osso Buco recipe in one of their upcoming subscription boxes. Of course, I said yes. I was so excited to share this delicious recipe with more people.

Maybe you were one of their members who shared pictures of your osso buco dinner with me on Instagram. I loved seeing that everyone enjoyed the recipe so much.

ButcherBox also sent me a sample of their beef and pork box. It was so much fun when the package arrived. And I was really impressed. It had some of the most delicious cuts of meat I’ve ever tasted.

Which meat do you think I cooked first? Steak? London broil? Pork roast? Pork chops? If you guessed pork chops, you’re right. I’d been wanting to try pan searing pork chops with sweet onions and apples. The end result was absolutely mouthwatering. The onions and apples were a beautiful combination of flavors, but the pork chops were also incredibly juicy.

Healthy Facts About ButcherBox

ButcherBox curates a selection of the tastiest cuts of grass-fed beef, organic chicken, and heritage breed pork from trusted farmers and delivers 7-10 lbs. of meat to your front door every month. You can choose from chicken, beef, or pork, always free of antibiotics and hormones! Note: ButcherBox has free delivery to 48 U.S. states.

Special Offer

I loved my delivery of ButcherBox meat and wanted you to have a chance to try it too. ButcherBox is generously offering all Gluten Free Homestead readers $10 OFF + free bacon. Who can say no to free bacon, right? Click this link to get the special offer.

Please note: I received this box for free in order to conduct this review and I do receive a small commission for referring you if you decide to subscribe. Know that I only recommend services and products that I would actually use myself.

A note about These Pan Seared Pork Chops

Even if you’re on a low-carb diet like me, there is still room for a small quantity of fruit. I chose to use Gala apples because they are not as sugary as, say, Delicious apples. And they add amazing flavor to this dish as do the onions.

For the juiciest chops, the most important tip that I can give you is to brine the chops. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy chops.

When I made these chops, I started brining them in the morning. So if you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to quickly pan sear when you get home.

Without a doubt, these heritage-bred pork chops from ButcherBox are top notch. And the free delivery service makes it easy and so convenient to keep your freezer stocked with 100% healthy meat.

And if you make these quick pan seared pork chops, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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Love pork? Try these recipes

Country style pork ribs in the oven – This oven baked country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat.

How to make amazing pork chops in your slow cooker – For these amazing pork chops, your slow cooker does almost all the work for you. And that also means that there isn’t a pile of pots and pans to clean up after dinner.

Spice rubbed pork roast – This savory, spice rubbed pork roast with its rich basting sauce makes a wonderfully satisfying dinner.

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5 from 3 votes

Quick Pan Seared Pork Chops + ButcherBox Review

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Onions and apples are a beautiful combination of flavors, and the pork chops are incredibly juicy when you brine them. Add one hour for pork chops to brine in the refrigerator.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 314kcal

Author Barbara Bianchi

Ingredients

• For Brine:

  3 cups of water

  3 tablespoons of salt

  1 bay leaf

  and 8 peppercorns

• 6 boneless pork cutlets
• pepper to taste
• 3 tablespoons butter
• 1/2 of an onion sliced
• 1 Gala apple skinned and sliced
• 1/4 teaspoon rosemary
• 1/4 teaspoon sage
• 1/4 teaspoon cinnamon

Instructions

• For brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.
  For Brine:3 cups of water3 tablespoons of salt1 bay leafand 8 peppercorns, 6 boneless pork cutlets
• Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
• Season the chops with pepper and set aside.
  pepper to taste
• Melt butter in a large skillet. Sauté the onions for about 5 minutes.
  3 tablespoons butter, 1/2 of an onion
• Then add your apple slices, season with cinnamon, sage and rosemary and toss.
  1 Gala apple, 1/4 teaspoon sage, 1/4 teaspoon cinnamon, 1/4 teaspoon rosemary
• So now you're ready to pan sear the chops.

  Push the onions and apples to one side and add the chops to the skillet. Then spoon the apples and onions on top of the chops, increase the heat and sear the chops for about 3 minutes.

  Now turn them over, again spooning the onions and apples on top and sear the other side of the chops.

  As the chops cook, the sweetness of the onions and apple slices seeps into the meat and adds their lovely flavor.
• Finally, cover and simmer for three minutes more on each side. And dinner's ready in less than 20 minutes.

Notes

For the juiciest chops, the most important tip that I can give you is to brine the chops. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy chops.

When I made these chops, I started brining them in the morning. So if you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to quickly pan sear when you get home.

Leftovers - USDA recommends using cooked leftover pork within three to four days. Cover in an airtight container and keep in your fridge.

Nutrition

Calories: 314kcal | Carbohydrates: 7.5g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.