Ever tasted brined pork? If you have, you know what a difference it makes, giving you flavorful and ultra-tender meat. Plus, we all know apples and pork are a match made in heaven, so adding apple cider to your brine is obviously going to taste amazing.
Cider Brined Pork Chops with Cabbage and ApplesPrint
- 4 ea ButcherBox Pork Chops, bnls / bone-in
- 2 c apple cider
- 3 sprigs fresh thyme
- 2 ea bay leaves
- 4 cloves garlic smashed
- 1 Tbsp kosher salt
Cabbage and Apples
- 1 ea cabbage shredded
- 2 ea apples thinly sliced
- 1 small onion thinly sliced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ c apple cider
- 1 Tbsp ghee
- Mix all ingredients for brine together in a saucepan. Bring to a boil, then turn off heat and bring to room temperature.
- Pour over pork chops in a storage container. Refrigerate for 4 hours.
Pork Chops with Cabbage and Apples
- Preheat oven to 325°F.
- Remove pork chops from brine. Discard brine. Dry pork chops and season with pepper.
- Preheat large sauté pan over medium-high heat. Melt ghee, and sear pork chops for 5 minutes per side.
- Remove from pan, and transfer to baking sheet. Roast pork chops in oven for 10 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
- Using the same sauté pan that was used for the pork chops, add cabbage, onions, and apples to it, then season to taste, stirring constantly.
- Sauté for 5 minutes or until cabbage has wilted but still has a bite to it. Add apple cider, and cook for an additional 7 minutes. Serve cabbage alongside pork chops and enjoy!