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Cider Brined Pork Chops with Cabbage and Apples

4.37 from 11 votes
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Protein: Pork
Cut: Pork Chop
Diet: Dairy Free, Gluten Free, Paleo, Whole30
Course: Main Course
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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