So tech-ni-cally, if you want to get all technical, these are not really “brined.” Brining is for those amazing folks who actually remember to set up your meat the night before and place it in the fridge to marinate, not the “it’s-5 o’clock-what’s-for-dinner-types” like myself.
BUT all that’s to say this recipe is still fall perfection with its apple cider base and actual steamed apples with a rosemary mini-marinating festival. Fall on a plate friends, fall on a plate!
This past week I think I became superhuman and pulled off a joint birthday party for my little ones and while hosting both sets of parents (with much much help). Currently, I’m paying the price and wondering if I’ll ever have energy again and thus have spent considerable amounts of time googling “energy foods.”
While these Apple Cider Brined Pork Chops in now way fall on the energy-inducing food list they are super quick to make. As in blink and they’re done! So again while they are not tech-ni-cally an energy food they do save you energy and that’s basically the same thing, right? And if that makes no sense I apologize my brain is currently fried…
Even with his brain of mush I’ve got going on, I was able to pull this dinner off and I feel like a total winner because it’s fall and this dinner is fall perfection so if you’re currently in a mushy-brain state (am I taking it too far?) then here’s your dinner!
This quick and easy pork chop recipe is filled with fall flavor and makes the MOST tender/juicy chops paired with steamed green beans = dinner perfection.
- 4 bone-in Pork Chops
- 2 tablespoons Olive Oil
- 1 medium Apple, peeled and sliced in thin slices
- 1 medium Shallot, chopped
- 1 cup Apple Cider
- 1 teaspoon Dijon Mustard
- 1 teaspoon Cornstarch
- 2 cups String Beans
- 1 teaspoon Olive Oil
- 2 tablespoons Crushed Pecans
- Preheat the oven to 350 degrees. In a large oven-safe skillet heat the Olive Oil over medium heat. Season both sides of each Pork Chop with salt and pepper and place in the skillet. Cook, on each side, until lightly browned, about 2 minutes per side.
- Remove from heat and add the Apple slices, Shallots, and Apple Cider. Place the skillet into the oven and cook for 7 to 8 minutes or until the temperature of each chop reaches 140 degrees. Check at about 7 minutes and add time if needed.
- Carefully remove the skillet from the oven and set the pork chop aside, but leave the cider mixture in the skillet. Place back over medium-high heat and add the Dijon Mustard and Cornstarch. Whisk continuously until the mixture begins to thicken and bubble. Pour over pork chops.
- Trim the edges of the Green Beans and place into a large pot fitted with a steam basket (if you don’t have one don’t worry it’s not completely necessary). Add 1/2-inch of water to the bottom of the pan and bring to a boil. Cover and reduce heat. Continue cooking for 10 to 15 minutes or until the green beans begin to soften.
- Drain water from the beans and season with salt and pepper. Add Olive Oil and Pecans to the pot and toss to coat. Serve with the pork chops.
Lemme guess, you have TONS of apple cider and don’t know what to do with? Cool, I got you! Make these Apple Cider Hot Toddy’s to go with your meal. Warning: your head may explode from awesomeness…
Having a thermometer is key when cooking pork chops and meat such as chicken. This is how I can guarantee tender and perfectly cooked meat every time.