Brined Pan Seared Pork Chops with Maple Five Spice Apples

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.