- 1/4 cup honey
- 1/4 cup kosher salt
- 1 quart water
- 4 (8 ounce) thick-cut boneless pork chops
- 1 pinch coarse-ground black pepper
- 1/4 cup butter
- 1/4 cup olive oil
- 3 sprigs fresh rosemary
- 2 apples, cored and quartered
- Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.
- Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.
- Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.
- Bake in the preheated oven until pork chops are cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops from skillet and allow to rest a few minutes before serving.
05/19/2018
recipepes.com
Boneless Pork Chops and Apples, recipe
PT15M
PT1H
5
455 calories
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