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Apple Brined Pork Chops

December 5, 2019 • 0 comments

Apple Brined Pork Chops
A brined chop, browned, finished in the oven with a delicious tangy, creamy sauce and sautéed apples to go over top!
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (6 large chops) Rib Chops, thick cut
  • (4 cups) Apple Cider
  • (1 tsp) Red pepper flakes
  • (4 Tablespoons) Sea salt
  • (2) Garlic, cloves
  • (3/4 cup) Apple Cider
  • (3/4 cup) Chicken stock or bone broth
  • (1 Tablespoon) Butter
  • (2 Tablespoons) Whole grain mustard
  • (3, large) Apples
  • (2 Tablespoons) Butter
  • (2 Tablespoons) Apple cider vinegar
  • (1/4 tsp) Sea salt
  • (1/2 cup) Sour cream


BRINE:  in a large bowl mix dicer, salt, garlic, pepper flakes, and chops with 2 cups of cold water.  Cover and refrigerate 3 hours and up to 1 day.  Preheat oven to 325.  Remove pork from brine and blot dry. Brown in butter or fat in frying pan on med/high heat until brown on both sides.  Layer chops in a baking dish 15-20 min in the oven to the desired doneness you like.  Don't overcook!

SAUCE:  pour 3/4 cup of apple cider into the hot pan you used for the chops, scarping up browned bits from pan with a wooden spoon.  Add the chicle stock and turn to high heat.  Boil until liquid is reduced by half, about 8 minutes.  Remove from hear and stir in 1 T. of butter and 2 T mustard.  When sauce is no longer bubbling, stir in 1/2 c. sour cream.  Season with salt and pepper.  

APPLES:  core, and cut up apples in small pieces.  In a medium skillet, cook over medium heat with 2 T butter, 2 T cider vinegar, and 1/2 tsp salt . Cook until nice and golden, but not mushy.  

Ladel sauce over chops and top with the sautéed apples, Enjoy!  (picture coming soon)...

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