This recipe was quick and easy. Clean pork flavor with light apple and rosemary accents. Serve with green beans and mashed potatoes.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs 15 mins
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.

    Advertisement
  • Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.

  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.

  • Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.

  • Bake in the preheated oven until pork chops are cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops from skillet and allow to rest a few minutes before serving.

Cook's Note:

When I cooked these, I also made baked apples (brown sugar-, cinnamon-, and butter-stuffed.) I took the drippings from the baked apples and added it to the drippings from the chops and used as a glaze.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

426 calories; protein 33.6g 67% DV; carbohydrates 18.2g 6% DV; fat 24.3g 37% DV; cholesterol 107.3mg 36% DV; sodium 3910.2mg 156% DV. Full Nutrition
Advertisement

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/21/2015
I really wanted to love this recipe, but I had to knock it down one star for the cooking method. I followed the recipe exactly, and these are the problems I encountered. First of all, there was far too much fat. The fat actually kept the meat from coming in contact with the pan, so it didn't brown quickly. A quick sear is all that is necessary, with only enough fat to keep the meat from sticking to the skillet. Secondly, apple quarters did not have enough time in the oven to become tender. I would recommend cutting the apple into eighths or smaller. I'm glad there was a brine, for the pork would have been inedible without it. Nice flavor combination--I love rosemary on most meats, and pork with apples is always a winning combination, in my book. Thanks for sharing your recipe! Read More
(6)

Most helpful critical review

Rating: 3 stars
07/22/2015
I reduced serving size in 1/2 because there are only 2 of us. I have to say I didn't have time too brine the chops the full time. I'm not sure if they might have been better if I had. They were easy and the apples were tender. I served with Sweet and Sour cabbage and it was a nice side with these chops. I agree with the other review that there was too much fat. I will reduce the butter and oil and try these again brining for the full recommended time. They were more tender than they would have been without the brining. That is my goal since these chops tend to be very dry. I will try them again. Thanks for sharing. Read More
(7)
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
07/21/2015
I reduced serving size in 1/2 because there are only 2 of us. I have to say I didn't have time too brine the chops the full time. I'm not sure if they might have been better if I had. They were easy and the apples were tender. I served with Sweet and Sour cabbage and it was a nice side with these chops. I agree with the other review that there was too much fat. I will reduce the butter and oil and try these again brining for the full recommended time. They were more tender than they would have been without the brining. That is my goal since these chops tend to be very dry. I will try them again. Thanks for sharing. Read More
(7)
Rating: 4 stars
05/21/2015
I really wanted to love this recipe, but I had to knock it down one star for the cooking method. I followed the recipe exactly, and these are the problems I encountered. First of all, there was far too much fat. The fat actually kept the meat from coming in contact with the pan, so it didn't brown quickly. A quick sear is all that is necessary, with only enough fat to keep the meat from sticking to the skillet. Secondly, apple quarters did not have enough time in the oven to become tender. I would recommend cutting the apple into eighths or smaller. I'm glad there was a brine, for the pork would have been inedible without it. Nice flavor combination--I love rosemary on most meats, and pork with apples is always a winning combination, in my book. Thanks for sharing your recipe! Read More
(6)
Rating: 5 stars
01/10/2017
This turned out great and my family loved it! I thought it was easy to make and we had all of the ingredients on hand. This is how I modified the recipe: I brined the chops exactly as prescribed, but only used the butter (and about a Tbsp at a time) when browning the chops in the skillet. I probably did 2-3 min on one side and 1 min on the other. I had to break up the browning into two batches since I had about 8 chops. I threw in the apples with the second batch (along with the rosemary)to soften them up a little. Then I transferred everything to a glass baking dish and baked it all for an additional 10 min. Served the apples and pork chops with some steamed broccoli. Delish! Read More
(3)
Advertisement
Rating: 5 stars
10/12/2017
delicious! made no changes. Read More
Rating: 5 stars
07/15/2017
Will make this again. Perfectly cooked pork. I think I was expecting more from the apples but we loved this dish. Read More
Rating: 5 stars
04/14/2018
I really enjoyed this recipe! I paired it with a baked sweet potato! Read More
Advertisement
Rating: 5 stars
02/13/2018
This pork chop recipe is so good and easy! I didn't have the 2 hrs to brine the pork but I have a Food Saver Marinator. So I used that for 15 min only! I also turned up the oven to 400. And bake for 14 min. VERY tender and juicy. About 45 min overall but worth the work! Apples are yummy. I also deglazed the pan and used the liquid from oven to make a sauce with cornstarch to drizzle over chops. This would be a good company meal! Pair with a potato of choice and veggie. PS... I forgot the Rosemary but it was still good! I will not forget it next time as I love the flavor of Rosemary! Read More
Rating: 5 stars
10/23/2018
Was wonderful! My sweet tooth told me to add brown sugar butter and cinnamon on top of the apples while it baked....mmmmmm!!! Read More
Rating: 2 stars
01/23/2018
I made it and while it sounded good in theory I didn t care for the way it turned out. There is way too much oil and butter. The pork chops were juicy but they don t end up with any color because there is so much fat in the pan. Also the apples end up soft mushy and drenched in butter. I can t imagine this recipe working out unless you scale down the oil and butter drastically. I won t be making it again. Read More
Advertisement