Boneless Pork Chops and Apples
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.
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.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.