Apple Cider Brined Pork Chops with Brussels Sprouts

This Apple Cider Brined Pork Chops recipe is the perfect cozy fall dinner. Made with pork brined in seasoned apple cider along with caramelized brussels sprouts, crunchy pecans, and a cider pan sauce, it sounds so fancy but couldn’t be easier to make!

Apple Cider Brined Pork Chops is a dish that you can serve on a weeknight or at a special Sunday dinner with family and friends. It’s fool-proof for those who feel like your pork always comes out dry. That will not be the case here, promise! Brining makes for the most tender and juicy pork chops.

Ingredient Notes

Apple cider – This will be the base of your brine and pan sauce. I always suggest getting pasteurized apple cider as it is the safest to work with. 

Salt – I recommend kosher salt for brining as it is one of the purest and uniformly sized types of salt, which means consistent flavor and dissolving. The salt paired with the sweetness of the apple cider helps the pork chops hold onto more moisture on the inside. They are the two key elements.

Whole grain or Dijon mustard – You can use whichever strikes your fancy

Apple cider vinegar – You’ll need just a touch of this for the brine. Don’t go overboard, we don’t want to pickle our pork chops!

Fresh ginger, garlic, and rosemary – These are the fresh aromatics that get infused into the cider brine. Go for fresh instead of dried or powdered versions of these for the best flavor.

Pork chops – I used boneless pork chops, but you can certainly use bone-in if you prefer. 

Light olive oil – I highly recommend using “light” or “light-tasting” olive oil as it has a higher smoke point than extra virgin. The pork, Brussels sprouts, and apples need high heat in order to sear and caramelize. Using a darker oil, like an extra virgin, can result in burning the oil. 

Brussels sprouts and apples – Go for whole, fresh produce and slice them yourself. 

Chicken stock – This will be for your pan sauce. For the most flavor, get chicken stock that has a really concentrated flavor like Kitchen Basics. 

Toasted pecans – These sprinkled over top on the end give a delicious nutty flavor and crunchy texture that pairs quite well with the rest of the ingredients.

Variations and Substitutions

Replace the rosemary with other fall herbs like thyme or sage. 

No pecans? You can skip this if you can’t have nuts, or choose another nut, such as walnuts (glazed walnuts would be perfect!). 

Try adding some bacon flavor by crisping up the bacon in the pan before you sear your pork and veggies. Leave a tablespoon or two in the pan and use that to sear the food instead of olive oil. Then, crumble up the crispy bacon slices to sprinkle on top with the pecans.

Step-by-Step Instructions

Make the brine: I like to make my brine in the microwave. You simply heat the cider along with the seasonings and aromatics until the salt is dissolved. Then, allow it to cool completely. 

Marinate the pork: Add your pork chops to the cooled brine and allow to sit for at least one hour in the fridge but preferably overnight. 

Sear the pork: When you’re ready to cook the pork, dry the pork very well with paper towels and season well. Sear the pork on each side in a large pan or cast iron skillet. Then, remove the pork from the skillet and set aside, tented with some foil to keep the pork warm. 

Cook the Brussels sprouts and apples: In the pan, you’ll saute the brussels sprouts first cut side down so that it creates a sear and caramelization. Then, you’ll add in your apple slices and saute them until browned. 

Make your pan sauce: Add the remaining apple cider and chicken stock to the hot pan with the veggies and allow it to reduce down. 

Finish with herbs and nuts: Then, you’ll add pork chops back to pan to warm through. Sprinkle extra herbs, like rosemary, and crunchy, toasted pecans. Serve immediately!

Expert Tips

To get the best sear on the pork: It is vitally important to pat it dry after it comes out of the cider marinade. Otherwise, the moisture will “steam” the pork as it cooks, never getting the crisp outer layer. Also, try not to prematurely flip the pork to cook the other side if it one side is still sticking to the pan. Trust me, it’ll release when its time.

For the best sear on the Brussels sprouts: Make sure to sear the cut side down in a super hot pan. Just like with the pork, try not to move the sprouts if they are still sticking to the pan. They will release when ready. 

For a thicker pan sauce: Use cornstarch to thicken by dissolving 1 tablespoon of cornstarch in 1 tablespoon of cold water. Gradually whisk the cornstarch slurry into the pan sauce when it is simmering hot. Remember, it will continue to thicken as it cools down, so just thicken a little less than the consistency you want. 

To intensify the apple flavor in the Apple Cider Brined Pork Chops: Add a touch of apple butter to your pan sauce. You can buy store bought or make my Homemade Instant Pot Apple Butter. 

Cook to the correct temperature: Per the USDA, you should be cooking your pork chops to a minimum temperature of 145°F.

Leftover Storage and Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days. 

Freezing: Freeze leftover pork with sauce in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating. 

• Note on freezing: I’d advise against freezing the leftover brussels sprouts, apples, and nuts as they will likely become mushy. You can always make a fresh pan of the produce when you go to reheat your frozen pork chops. 

Reheating: 

• Microwave: Reheat on medium power in 1-minute intervals, stirring in between, until heated through. You may need to add a bit of liquid (water, stock, or cider)  if the sauce is too thick.
• Oven: Preheat your oven to 350°F. Then, place the leftovers in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-25 minutes or until heated through. If you’re worried about it drying out, add a bit of water, stock, or cider to the dish before popping it in the oven.