Quick Pan Seared Pork Chops + ButcherBox Review
These brined pork chops stay tender and juicy while apples, onions, and herbs create a delicious sweet-savory pairing.
Servings 3
Calories 314kcal
Ingredients
For Brine:
- 3 cups water
- 3 tablespoons salt
- 1 bay leaf
- 8 peppercorns
For Pork Chops:
- 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.3 cups water, 1 bay leaf, 8 peppercorns, 6 boneless pork cutlets, 3 tablespoons salt
For Pork Chops:
- 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.
Want more sauce? A reader has suggested deglazing the skillet with about ¼ cup of Riesling after searing the pork chops. As the wine cooks down with the sweet apples and onions, it creates an even richer pan sauce which is a great idea because my family always seems to want extra sauce. If you don't cook with wine, chicken stock or broth works just as well.
Notes
Why do you brine the pork chops before cooking? 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.
How do I know when the pork chops are done? The most reliable way is to use an instant-read thermometer. Pork chops are done when they reach an internal temperature of 145°F, followed by a short resting period before serving. They will be a little pink inside.
What kind of apples should I use? Choose a firm apple that holds its shape during cooking. Today I have Gala apples. Honeycrisp, Pink Lady, Braeburn, and Granny Smith are also excellent choices. Their sweet-tart flavor pairs beautifully with the savory pork, onions, and herbs.
How do I store and reheat leftovers? USDA recommends using cooked leftover pork within three to four days. Store leftover pork chops, apples, and onions in an airtight container in the refrigerator. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Nutrition
Calories: 314kcal | Carbohydrates: 7.5g | Protein: 33.4g
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