Ingredients

The following ingredients have 4 Servings
  • 4 rib chops (trimmed)
  • 1/4 cup kosher salt
  • 4 cups warm water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup ice cubes
  • 1/2 TBS EACH paprika, garlic powder, onion powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper, cinnamon, dried mustard
  • 2 tablespoon olive oil (divided)
  • 1 sweet apple (sliced ¼” thick)
  • 1 cup butternut squash (peeled and chopped into 1-inch cubes)
  • 1 cup green beans (chopped into 2” pieces)
  • 1 cup apple cider (NOT VINEGAR)
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon fresh thyme

Instruction

  • BRINE (optional but recommended): Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Add pork and let sit at room temperature for 15-30 minutes while you chop the apples/veggies. Remove pork from the brine, rinse thoroughly in cold water and pat dry.
  • Whisk seasonings together and rub all over both sides of pork. Time permitting, let sit 15 minutes to sink in.
  • Heat one tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add pork chops and cook 3-4 minutes per side depending on thickness; remove to a plate. (Pork will finish cooking later).
  • Add the remaining olive oil to the skillet and heat over medium high heat. Add apples, squash and green beans; cook 6 minutes or until squash is almost fork tender; push to one side of the skillet.
  • Remove skillet from heat and whisk apple cider, Dijon, balsamic, brown sugar, rosemary and thyme together in empty side of pan (it will steam a lot so be careful).
  • Cook over medium-high heat for 2 minutes or until squash is fork tender.
  • Nestle pork chops back into the pan and cook until they reach 145 degrees and are warmed through, 1-2 minutes.