I vividly remember hog-killing time in the autumn. We lived next door to my maternal grandparents, a real blessing, and together with my parents they raised a large garden and kept chickens regularly. Off and on there would be a milk cow and goats and maybe a steer. But always there was a pig to be fattened and slaughtered in the fall. From that hog came the best sausage and smoked ham and bacon.
And thick, juicy pork chops. Oh my. Talk about good.
Maybe that’s where my love of pork was born.
Tenderloin. Loin. Ribs. All pork. Which, I confess, I pretty much prefer over beef on most occasions. Especially, however, in the fall when thoughts turn to squash and pumpkin. Greens and beans. And caramelized onions and apples. Those and pork chops equal perfection.
Arkansas apples come into season in October for the most part, and I really enjoy developing ways to incorporate them into our meals. Apple cider, freshly pressed, is such a real treat and makes the best brine for pork. The delicate flavor of the apple permeates the pork just enough without overwhelming it. While I browned these on the stovetop and in the oven, they could easily be grilled instead.
Try serving them topped with caramelized onions and apples for a full blast of autumnal flavor. How about a baked sweet potato on the side or some roasted brussels sprouts and butternut squash.
Is your mouth watering yet?
Ingredients
Brine
- 4 Tablespoons kosher salt
- 1 cup hot water
- 1 1/2 Tablespoons freshly ground black pepper
- 3-4 cups fresh apple cider (to cover)
- fresh thyme
- fresh rosemary
- 2-3 garlic cloves, peeled and smashed
Pork Chops
- 4 1 1/2-inch bone-in loin or center cut pork chops
- 5 Tablespoons olive oil
Instructions
Brine
- Dissolve the salt in the hot water. Add the pepper and set aside to cool.
- Add in the apple cider and stir well. Add in 3-4 sprigs thyme and 1 6-inch sprig fresh rosemary.
- Submerge pork chops in the liquid. Cover and refrigerate at least 8 hours.
Pork Chops
- Preheat oven to 400 degrees. Remove chops from the brine and dry with paper towels. Discard brine and herbs.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chops 3 - 4 minutes per side.
- Place skillet in the oven and continue to cook chops approximately 6 - 7 minutes.
- Remove chops to a warm platter and cover with foil; rest 7-8 minutes before serving.
This sounds so good and simple. Perfect for this time of year.