Cider Brined Pork Chops with Cabbage and Apples

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 Apples

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Course: Main Course
Cuisine: American
Protein: Pork
Cut: Pork Chop
Prep Time: 4 hours 10 minutes
Cook Time: 15 minutes
Total Time: 4 hours 25 minutes
Servings: 4 people

Ingredients

  • 4 ea ButcherBox Pork Chops, bnls / bone-in

Brine

  • 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

Instructions

Brine

  • 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!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.