Apple Cider Brined Pork Chops with Thyme

• 4 bone-in pork chops, about 1-inch thick
• 2 cups apple cider
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 4 sprigs fresh thyme
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Steps

1. 1 In a large bowl, whisk together apple cider, kosher salt, brown sugar, and thyme sprigs until salt and sugar dissolve.
2. 2 Submerge pork chops in brine, cover, and refrigerate for at least 2 hours or up to overnight.
3. 3 Preheat oven to 425°F.
4. 4 Remove pork chops from brine, discard brine, and pat chops dry with paper towels.
5. 5 Season chops with black pepper.
6. 6 Heat olive oil in an oven-safe skillet over medium-high heat.
7. 7 Sear chops for 2-3 minutes per side until golden brown.
8. 8 Transfer skillet to the oven and cook for 10-12 minutes or until internal temperature reaches 145°F.
9. 9 Let rest for 5 minutes before serving.

Equipment

• large bowl
• oven-safe skillet
• meat thermometer

Variations

• Add a splash of maple syrup to the brine for extra sweetness.
• Substitute rosemary for thyme for a different flavor profile.

Substitutions

• If fresh thyme isn't available, use 1 teaspoon of dried thyme instead.
• Use chicken stock in place of apple cider for a different brining flavor.

Pairings

• Pairs well with a crisp autumn ale.
• Serve with a side of mashed potatoes or a fresh apple salad.

Nutrition

Tips

• For best results, brine the pork chops overnight.
• Use a meat thermometer to ensure pork chops are cooked to the correct temperature.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: These pork chops freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with roasted sweet potatoes and sautéed green beans.
• Pair with an apple slaw for a fresh contrast.

FAQ