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Quick Pan Seared Pork Chops + ButcherBox Review

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
Keyword ButcherBox, gluten free, How to make juicy pork chops
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 314kcal


  • 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


  • 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.
  • 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.
  • Melt butter in a large skillet. Sauté the onions for about 5 minutes.
  • Then add your apple slices, season with cinnamon, sage and rosemary and toss.
  • 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.


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.


Calories: 314kcal | Carbohydrates: 7.5g