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“Brined Pork Chops (or Tenderloins) with Fried Apples”

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 2 juicy chops


For Brine:

  • 8 cups water
  • ¼ box light brown sugar
  • ½ cup sugar granulated
  • 1 cup salt
  • 1 tablespoon mustard seed
  • 2 tablespoon crushed black pepper
  • 3 cloves garlic crushed
  • 3 sprigs thyme
  • 1 bay leaf
  • ½ cup white wine vinegar

To Cook:

  • 2 bone-in double-cut pork chops each 8 oz. and about 1 1/2 inches thick
  • olive oil for brushing
  • freshly ground pepper to taste
  • 1 apple core and peel in-tact, sliced vertically about ½ inch thick
  • 2 sage leaves


To brine:

  • Combine all brine ingredients in a large pot and bring to a boil over medium-high heat. Remove from heat and let cool. Add pork chops and submerge.

To cook:

  • Preheat an oven to 400°F.
  • Remove the chops from the brine, rinse well with cold water and pat dry with paper towels.
  • Heat a grill pan or skillet over medium-high heat.
  • Brush the pork chops and apple slices on both sides with olive oil and season with pepper. Arrange the chops on the pan along with the sage leaves and apple slices and cook until dark grill marks appear underneath, 3 to 4 minutes per side.
  • Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, 8 to 9 minutes, or until done to your liking, which for me, to be honest, is a little pink, and a little less time. Transfer the chops and apples to a warmed plate, cover loosely with aluminum foil and let rest for 10 minutes before serving.