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–+ servings
Pork chop on a bed of brussels sprouts and apples on a white plate.

Apple Cider Brined Pork Chops Recipe

Melissa
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!
5 from 1 vote
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Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 ½ cup apple cider divided
  • 2 tablespoons salt
  • 1 tablespoon whole grain or dijion mustard
  • 1 tablespoon apple cider vinegar
  • 1 inch piece of ginger peeled
  • 2-3 cloves garlic smashed
  • 3-4 sprigs fresh rosemary divided
  • 4 pork chops boneless
  • 2 tablespoons light olive oil divided
  • 1 lb. brussels sprouts halved
  • 1 large honeycrisp apple sliced
  • ½ cup chicken stock
  • ¼ cup toasted pecans chopped

Instructions
 

  • Combine 1 cup cider, salt, mustard, cider vinegar, ginger, garlic, and 2-3 sprigs of rosemary in a microwave proof bowl. Microwave on high for 1-2 minutes or until salt is dissolved. Cool completely (can add a handful of ice to make cooling process faster).
  • Add pork to cider mixture and marinate for at least 1 hour, preferably overnight in the refrigerator.
  • Once marinate complete, dry pork off and season with salt and pepper. Heat 1 tablespoon of oil in large saute or cast iron pan. Sear pork on each side for at least 2-3 minutes or until done. Remove from pan and set aside.
  • Heat additional 1 tbsp. oil over medium-high heat in pan. Season brussels sprouts with salt and pepper and sear cut side down in pan. Add apple slices. Cook for about 5-8 minutes or until sprouts and apples are charred. Deglaze pan with ½ cup apple cider and chicken broth.
  • Add pork chops back to pan and heat until warmed throughout, sauce is reduced slightly, and brussels sprouts are softened. Top with additional rosemary springs and toasted pecans. Serve and enjoy!

Notes

Tips
  • Pat pork dry after soaking in brine to ensure a crisp sear. Flip pork only when it naturally releases from the pan.
  • Sear Brussels sprouts cut side down in a hot pan, and don’t move them until they release on their own.
  • For a thicker sauce, thicken with a cornstarch slurry (1 tablespoon cornstarch dissolved in 1 tablespoon cold water) and add to the simmering sauce.
  • Cook pork chops to a minimum internal temperature of 145°F.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 416kcalCarbohydrates: 31gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 77mgSodium: 1044mgPotassium: 1092mgFiber: 7gSugar: 18gVitamin A: 900IUVitamin C: 100mgCalcium: 78mgIron: 3mg
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