Seared Pork T-Bone Loin Chops with Sautéed Apple

In a Hurry, Family Meal, Heirloom Pork

SERVES: 4

There’s a good reason pork is paired with apples so often: They taste darn good together. This recipe gives you good apple flavor that isn’t overly sweet, and once the chops are flavor-brined, they are very quick to prepare.

INGREDIENTS:

CIDER FLAVOR BRINE

• 1 cup water
• 2 cups apple cider or apple juice
• ¼ cup salt (I use Diamond Crystal kosher salt)
• ¼ cup honey or real maple syrup
• ⅛ teaspoon ground cinnamon
• 2 cups ice cubes
• 4 1¼-inch-thick pork T-bone loin chops (about 10 ounces each)
• 1 teaspoon chopped fresh sage
• 1 teaspoon freshly ground black pepper
• ⅛ teaspoon ground ginger
• 2 teaspoons olive oil

SAUTEED APPLE

• 3 tablespoons butter
• ½ cup sliced onion
• ½ cup hard apple cider or dry white wine
• 1 tart apple, such as Pippin or Granny Smith, cored, peeled, and thinly sliced
• ½ cup homemade pork stock or canned low-sodium chicken broth
• ½ cup apple cider or apple juice
• ⅛ teaspoon ground ginger
• Salt and freshly ground black pepper
• Light brown sugar

INSTRUCTIONS:

1. Prepare the flavor brine by mixing the water, cider, salt, honey or maple syrup, and cinnamon in a bowl until well combined. Add ice cubes to chill the mixture to 45°F or less. Place the pork chops in a zipper-lock bag, pour the flavor brine over them, and seal the bag. Refrigerate for 4-6 hours.
2. Remove the pork chops from the flavor brine and pat dry. Let them stand at room temperature for 1 hour.
3. Combine the sage, black pepper, and ginger in a small bowl and sprinkle over both sides of the pork chops. Heat a large skillet over medium-high heat, add the olive oil, and sear the chops for 2-3 minutes on each side. Transfer the chops to a plate.
4. To make the sautéed apple, pour off any fat from the pan, reduce the heat to medium, and add 1 tablespoon of butter. Add the onion and cook until translucent. Add hard cider, apple, stock, apple cider, and ginger. Bring to a boil.
5. Add the pork chops to the pan, reduce the heat to a simmer, cover, and cook for 3 minutes. Turn the chops, cover, and cook for 3 minutes more, or until the internal temperature reaches 135°F to 140°F on an instant-read thermometer. Transfer the chops to a warm platter and cover loosely with aluminum foil.
6. Bring the cooking liquid to a boil and cook until the sauce is syrupy and the apple is tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then season with salt, pepper, and brown sugar to taste.
7. Spoon the sauce and apple mixture over the pork chops and serve.

ALTERNATIVE CUTS:

• Pork rib chops, sirloin chops, boneless loin chops, or any pork chops that make you happy, as long as they are plenty thick.

COOK’S NOTE:

• Instead of sweet apple cider, you can use hard cider in the flavor brine.