Brined Apple Cider Sage Pork Chops with Caramelized Apples
Tender bone-in pork chops through aromatic brining with garlic, sage, and apple cider, then pan-seared to golden perfection. The star is the luscious pan sauce featuring caramelized apple slices, fresh sage, and tangy Dijon mustard that creates layers of sweet and savory flavors. Perfect for autumn dinner parties or cozy family meals when you want restaurant-quality results at home. The brining process ensures incredibly juicy meat while the apple cider reduction ties all the seasonal elements together beautifully.
Ingredients
- 2 cups water
- ¼ cup kosher salt
- 4 garlic cloves, smashed and peeled
- 4 fresh sage leaves
- 1 tablespoon black peppercorns
- 2 cups apple cider juiceapple juice1:1budget
slightly less complex flavor
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil or avocado oil
- 4 bone-in pork chopsboneless pork chops1:1ketopaleo
reduce cooking time by 1-2 minutes
- 2 apples, peeled, cored and thinly sliced
- 1 tablespoon coconut sugar
- 1 shallot, finely diced
- 1 teaspoon finely chopped sage leaves
- 1 cup apple cider juiceapple juice1:1budget
slightly less complex flavor
- 2 teaspoons Dijon mustard
Instructions
- 1
Bring water, salt, garlic, sage, and peppercorns to a boil in small pot
- 2
Remove from heat and stir in apple cider, let brine cool to room temperature
- 3
Place pork chops in glass dish and pour cooled brine over top ensuring complete coverage
- 4
Brine for 1 to 2 hours in refrigerator
- 5
Remove pork chops, rinse with cold water, pat dry, and let come to room temperature for 10 to 15 minutes
- 6
Heat cast-iron skillet over medium-high heat and add butter with oil
- 7
Once shimmering, reduce to medium heat and add pork chops
- 8
Sear for 3 to 4 minutes per side until golden brown
- 9
Remove chops to plate and cover with foil
- 10
Reduce heat to medium and add remaining butter with coconut sugar, stir together
- 11
Add sliced apples and cook for 2 to 3 minutes until softened but firm
- 12
Add shallot and chopped sage, stir for another minute
- 13
Add apple cider and mustard to pan, stir gently
- 14
Return pork chops to pan using tongs and bring liquid to simmer while warming chops for 2 to 3 minutes
- 15
Spoon sauce over pork chops and check internal temperature reaches 145°F
Tips
Don't skip the brining step as it ensures incredibly juicy, well-seasoned pork chops that won't dry out during cooking.
Use an instant-read thermometer to check doneness rather than guessing - pork is perfectly cooked at 145°F and will be tender and slightly pink.
Let the pork chops rest at room temperature before cooking so they sear evenly and don't shock the hot pan with cold meat.
Good to Know
Refrigerate cooked pork chops for up to 3 days in airtight container. Reheat gently in covered pan with splash of broth.
Brine pork chops up to 12 hours ahead. Prep apples and shallot day before, store covered in refrigerator.
Serve immediately while hot with mashed potatoes, roasted vegetables, or wild rice to soak up the delicious pan sauce.
Common Mistakes
Don't overcook pork chops to avoid dry, tough meat - use thermometer to check 145°F internal temperature.
Don't skip resting the meat at room temperature to avoid uneven cooking and poor searing.
Don't rush the apple cooking to avoid mushy texture - they should be tender but still hold their shape.
Substitutions
reduce cooking time by 1-2 minutes
FAQ
Can I use boneless pork chops instead?
Yes, boneless chops work well but reduce cooking time by 1-2 minutes per side since they cook faster than bone-in cuts.
What if I don't have time to brine?
You can skip brining but season chops generously with salt 30 minutes before cooking. The meat won't be quite as juicy.
How long will leftovers keep?
Cooked pork chops stay fresh in the refrigerator for up to 3 days. Reheat gently in a covered pan with a splash of broth.