Prep 2 hrs
Cook 30 mins
This is a real gutsy comfort food meal. The pork chops are soaked in a brine, pan-seared and then simmered in a thick apple and onion sauce. This is great served with potatoes, rice or bread stuffing.
For the Brine
- 8 cups water
- 1 cup kosher salt
- 1 cup sugar
For the Pork
- 4 boneless pork chops
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon dried thyme
- 1⁄2 tablespoon butter
- 1 cup chicken stock
- 1 tablespoon flour
- 1 medium onion, sliced
- 1 medium granny smith apple, large dice
- In a large bowl or pitcher, mix the water, salt and sugar until dissolved. Place the pork chops in a gallon freezer bag and pour the brine into the bag. Leave this in the fridge for 1.5-2 hours.
- Preheat the oven to 275°F After the 2 hours, take the pork chops out of the brine and pat them dry. Sprinkle with salt, pepper and thyme on both sides. In a preheated saute or large frying pan, sear the pork chops about 5 minutes per side.
- Put the pork on a sheet pan and put that in the oven. Meanwhile, in the pan that the pork chops were seared in, saute the onion and apple with butter and an extra drizzle of olive oil. Season with salt and pepper.
- When the onion and apple have softened, about 5 minutes, sprinkle flour over and cook for 1-2 minutes until the flour is absorbed and has turned a golden color.
- Add the chicken stock, scrapping any of the crusty bits on the bottom of the pan; stir to combine. Place the pork chops back in the pan and pour any of the juices that accumulated on the bottom of the pan from the oven.
- Simmer for 5 more minutes and serve alongside rice, potatoes or stuffing.