Maple-Brined Pork Chops with apples (4 servings)
For the brine:
- 2 cups boiling water
- 2 Tablespoons kosher salt
- 1 cup unsweetened apple cider or juice
- ¼ cup maple syrup
- ¼ teaspoon ground allspice
4 (5 ounce) bone-in rib pork chops
1 Tablespoon olive oil
For the apples:
- 2 Granny Smith apples, cored and cut into ½-inch thick wedges
- 1 Tablespoon brown sugar
- 2 teaspoon cinnamon
- 1 Tablespoon butter
How to prepare it:
To experience the tender, juicy benefits of the brine, you must prepare the brine and soak the pork in it at least 4 hours or up to overnight:
- Stir the boiling water and kosher salt in a large bowl until the salt dissolves.
- Refrigerate until cold.
- Stir in apple cider, maple syrup and allspice. Add the pork chops to the bowl. Be sure the brine mixture covers the pork chops. (A wide bowl or baking dish works best.)
- Cover and refrigerate for at least 4 hours or up to overnight, turning the pork occasionally.
When it is time to cook:
- Remove pork chops from the brine and pat them dry with paper towels. Discard the brine.
- Heat the oil in skillet, then add pork. Cook until deep golden on the outside and an instant-read thermometer inserted registers 160 degrees F for medium, about 4 minutes each side. Transfer the chops to a plate and keep warm.
- Add the apple wedges, brown sugar, cinnamon and butter to the skillet. Cook, tossing occasionally, until the apples are a deep golden and tender, about 6 minutes.