Beer Brined Pork Chops with Herb Roasted Apples
Tender pork chops get a flavor boost from a beer and brown sugar brine that infuses them with subtle malt notes and ensures juicy results. The aromatic herb brine creates beautifully seasoned meat that pairs perfectly with caramelized Golden Delicious apples roasted with fresh thyme, rosemary, and garlic. This hearty autumn dish works beautifully for family dinners or casual entertaining, combining savory and sweet elements that highlight seasonal ingredients. The brining process requires planning ahead but delivers restaurant-quality results with minimal active cooking time.
Ingredients
- 8 boneless center-cut pork chops, 1/2 inch thick
- 3 cups water
- 1 bottle or can (12 oz) beer
- ¼ cup brown sugar, packed
- ¼ cup kosher salt, coarse
- 6 black peppercorns
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tablespoon olive oil
- 8 Golden Delicious apples, peeled, cut into 1/2-inch cubesHoneycrisp apples1:1seasonal
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- 2 cloves garlic, finely chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary leaves, finely chopped
- ¾ teaspoon table salt
- ¼ teaspoon pepper
- ⅓ cup all-purpose flour
- ¼ cup olive oil
Instructions
- 1
Place pork chops in 1-gallon resealable freezer plastic bag
- 2
Mix water, beer, brown sugar and kosher salt until brown sugar is dissolved
- 3
Add peppercorns, thyme sprigs and rosemary sprigs to brine
- 4
Pour brine over pork chops and seal bag
- 5
Refrigerate 4 to 24 hours, turning bag occasionally
- 6
Heat oven to 375°F
- 7
Line cookie sheet with foil and spray with cooking spray
- 8
Toss apples with garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour
- 9
Spread apples in single layer on cookie sheet and drizzle with oil
- 10
Roast apples 45 minutes to 1 hour until softened
- 11
Remove pork chops from brine 20 minutes before apples finish
- 12
Discard brine and pat pork chops dry with paper towels
- 13
Heat oil in large skillet over medium-high heat
- 14
Cook pork chops about 10 minutes, turning once, until no longer pink in center
- 15
Let pork chops stand 5 minutes before serving
- 16
Serve pork chops with roasted apples
Tips
Pat pork chops completely dry after brining to ensure proper browning and prevent oil splatter
Cut apples into uniform cubes for even roasting and check tenderness with a fork
Don't rinse brined pork chops as this removes flavor and the surface salt helps with browning
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Brine pork chops up to 24 hours ahead, prepare apple mixture day of serving
Serve immediately while pork is warm, pair with simple green salad or roasted vegetables
Common Mistakes
Don't skip patting pork dry to avoid poor browning
Don't overcook pork chops to avoid dryness
Don't crowd apples on pan to avoid steaming instead of roasting
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I use bone-in pork chops instead?
Yes, bone-in chops work well but may need 2-3 extra minutes cooking time depending on thickness. Use a meat thermometer to check for 145°F internal temperature.
What if I don't have fresh herbs?
Substitute 1 teaspoon dried herbs for each tablespoon fresh in the apple mixture. For the brine, use 2 teaspoons each dried thyme and rosemary.
How long will the brined pork chops keep?
Once brined, cook pork chops within 24 hours for best quality and food safety. Don't leave them in brine longer than recommended.