Ingredients

The following ingredients have 5 Servings
  • 4 cups Cold Water
  • 4 Cups Fresh Apple Cider (not Apple Juice or Spiced Cider)
  • 1/3 cup Kosher Salt
  • 2 tablespoons Whole Black Peppercorn
  • 4 Garlic Cloves, smashed
  • 2 Sage stems
  • 4 bone-in pork loin chops
  • 2 teaspoons butter*
  • 2 teaspoons olive oil*
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 - 2 teaspoons fresh sage chopped, according to preference
  • 1 pound apples, peeled, cored and sliced in ¼-inch slices
  • 1 tablespoon butter
  • 4 tablespoons brown sugar
  • 1/2 cup apple cider
  • 1/3 cup cream
  • 1 - 2 teaspoons fresh sage chopped, according to preference
  • salt and pepper, to taste

Instruction

  • Add 2 cups of the water, salt, garlic, peppercorn, and sage to a small sauce pan. Bring to a simmer over medium heat and simmer for 2 minutes. Remove from heat and let cool for 10 minutes.
  • In a resealable bag or large bowl, combine the remaining 2 cups of cold water, apple cider, and pork chops. Then, add the salt water mixture. Mix well so the mixtures are combine and the pork chops are completely coated and submerged.
  • Chill the pork in the brine for at least 3 hours or up to 12 hours. Then, proceed with the recipe as instructed but eliminating any additional salt on the pork chops as they will be salted throughout due to the brine. Discard the used brine the pork chops are done bringing.
  • Pat the pork chops completely dry on both sides (paper towels work well). Season to taste with salt, pepper, garlic powder, and f the sage.
  • In a large sauté pan or cast iron skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat until it begins to bubble.
  • Add the meat and cook for 3–5 minutes, or until browned.
  • Turn and cook the other side until browned and the pork is cooked through
  • While cooking, brush some of the butter and olive oil mixture on the side of the pork facing up.
  • In another skillet melt the remaining tablespoon butter over medium heat.
  • Add the brown sugar to the butter and cook for 1 minute, or until it begins to melt.
  • Add the apples and sauté over medium heat until the apples are browned and tender. This should take about 10–15 minutes.
  • In the pan with the pork chops, add the apple cider and cook over medium heat until the liquid is reduced by about half.
  • Add the cream, bring to a boil and allow it to bubble for a few minutes until the sauce is slightly thickened. Make sure the pork is cooked through to a minimum internal temperature of 145 degrees F.
  • Sprinkle with remaining fresh sage if desired, and season with salt and pepper if desired. Spoon some of the sauce over the pork chops.
  • If serving immediately, spoon the caramelized apples on top of the pork in the pan.
  • Alternatively, you can pass the apples separately at the table and portion them out directly on the dinner plates.