| Serves |
|---|
| 4 |
Ingredients
For the Pork Chops
- 1 cup water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 2 teaspoons peppercorns
- 2 garlic cloves, roughly chopped
- 1 cup cold lager
- 2 sprigs sage
- 4 pork chops, 1-inch thick
- 1 tablespoon olive oil
For the Apples
- 2 tablespoons butter
- ½ yellow onion, thinly sliced
- 2 sweet apples, peeled, cored, and diced or cut into wedges
- 2 tablespoons finely chopped sage
- 1 tablespoon grainy Dijon
- Pinch freshly grated nutmeg
- Salt & pepper
Directions
- In a deep bowl or square baking pan, whisk 1 cup of water with the salt, sugar, peppercorns, and garlic until the salt and sugar are dissolved. Stir in the cold lager then add in the sage and pork chops, ensuring they are submerged. Cover the bowl or pan with plastic and set in the fridge for 4 hours or up to overnight.
- Remove the pork chops from the brine and use some paper towels to dry them off. Set the pork chops on a wire rack for 30 minutes at room temperature to take the chill of the fridge off.
- Heat a large skillet over medium heat and drizzle the pork chops with the oil. Season with salt and pepper and sear for 5 to 6 minutes per side or until golden brown and cooked through to 145ºF. Remove the pork chops from the pan and loosely tent with aluminum foil to rest while you prepare the apples.
- Add the butter to the pan along with the onion, apples, sage, Dijon, and nutmeg. Season with salt and pepper and cook, stirring occasionally until caramelized and softened, about 6 to 8 minutes.
- Serve the pork chops with the caramelized apples spooned overtop.