Rosemary Brined Pork Chops with Cider Mustard vinaigrette

Last Updated on August 29, 2022

Prep this easy brine in the morning, and enjoy a quick-cooking, delicious pork chop dinner.  The chops cook in 20 minutes and are fragrant with rosemary and shallots.  A blue cheese and arugula salad rounds out the meal.

Rosemary Brined Pork Chops with Cider Mustard Vinaigrette

4 from 25 votes
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Protein: Pork
Cut: Pork Chop
Diet: Gluten Free
Course: Main Course
Prep Time: 8 hours 10 minutes
Cook Time: 20 minutes
Total Time: 8 hours 30 minutes
Servings: 4 people


  • 4 ea ButcherBox Pork Chops
  • 2 Tbsp ghee
  • 2 Tbsp butter
  • 1 ea shallot sliced
  • 2 sprigs fresh rosemary

Brining Liquid

  • 4 Tbsp kosher salt
  • 4 Tbsp honey
  • 4 Tbsp cider vinegar
  • 1 Tbsp whole black peppercorns
  • 4 sprigs fresh rosemary
  • 2 c water
  • 2 c ice

Cider Mustard Vinaigrette

  • 2 Tbsp country Dijon mustard
  • 3 Tbsp agave nectar
  • ¼ c cider vinegar
  • 4 Tbsp apple cider
  • 1 tsp kosher salt
  • ground black pepper
  • ½ c olive oil


  • 1 ea apple thinly sliced
  • 2 c arugula
  • 3 ea celery stalks chopped
  • 1 c pecans
  • 1 c crumbled blue cheese
  • 1 small red onion thinly sliced


Brining Liquid

  • Mix salt, honey, cider vinegar, rosemary, peppercorns and water in a small saucepan. Bring to a low simmer, and stir to dissolve honey.
  • Add ice, and stir to cool. Place pork chops in storage container and cover with brine. Seal container. Refrigerate for 8 hours.

Pork Chops

  • Preheat oven to 375°F. Preheat cast-iron skillet over high heat.
  • Remove chops from brine, pat dry, and season with pepper.
  • Add ghee to skillet. Once melted ghee is hot, add pork chops and sear for 2 minutes per side. Add butter, shallots and rosemary, then baste for 1 minute.
  • Place skillet with chops in oven for 8-10 minutes, or until meat thermometer inserted into thickest part reads 145°F.

Cider Mustard Vinaigrette

  • Whisk all ingredients together excluding olive oil in a medium bowl. Add olive oil slowly, whisking constantly to emulsify.
  • Mix all salad ingredients and dress with vinaigrette. Serve with pork chops and extra vinaigrette for dipping sauce. Enjoy!
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Yankel Polak is the Head Chef at ButcherBox.