Equipment
Ingredients
Brine
- 144 g kosher salt
- 1900 ml water, warm
- 14 g black pepper, freshly ground
- 950 ml apple cider
- 6 pork chops, center-cut or loin-cut, bone in, 3.8cm thick
Cooking and Seasoning
- 90 ml olive oil
- 5 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 3 g
- Carbohydrates
- 27 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 397 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 22 mg
- Potassium
- 404 mg
- Calcium
- 23 mg
- Iron
- 1.1 mg
- Magnesium
- 9 mg
- Phosphorus
- 37 mg
- Zinc
- 0.4 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 95 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.4 mg
- Folate
- 1 mcg
- Water
- 328 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dissolve the kosher salt in 1900ml of warm water within a large bowl.
Stir the black pepper and 950ml of apple cider into the salt water solution.
Submerge the pork chops in the brine, cover, and refrigerate for 8 to 72 hours.
Preheat your oven to 200°C (400°F).
Remove the pork chops from the brine and pat them completely dry using paper towels.
Rub the chops with 30ml of olive oil and season both sides with salt and pepper.
Heat the remaining 60ml of olive oil in two oven-safe skillets over medium-high heat.
Sear the pork chops for 4 minutes per side until a brown crust forms.
Place the skillets in the oven and cook for 6 to 8 minutes until the internal temperature reaches 63°C (145°F).
Transfer the chops to a platter, cover loosely with foil, and rest for 10 minutes.
Chef's Notes
- For the best brine, ensure the salt is fully dissolved before adding the apple cider. Any undissolved salt can lead to uneven seasoning.
- Patting the pork chops completely dry after brining is crucial for achieving a good sear. Moisture on the surface will steam the meat instead of searing it.
- Don't overcrowd the skillet when searing. If necessary, sear the chops in batches to ensure each side develops a beautiful, crisp crust.
- Using an instant-read thermometer is the most reliable way to ensure the pork is cooked to the perfect temperature of 63°C (145°F). Overcooking will result in dry chops.
- Allowing the pork to rest for at least 10 minutes after cooking is essential for the juices to redistribute, resulting in a more tender and flavorful chop.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture may become slightly tougher upon thawing.
Reheating: Reheat gently in a skillet over low heat with a splash of cider or water to maintain moisture.
Troubleshooting
Pork is dry and tough
Cause: The meat was overcooked past the safe internal temperature.
Fix: Serve with a sauce or additional apple cider reduction to add moisture.
Prevention: Use an instant-read thermometer to pull the pork at exactly 63°C (145°F).
Meat is overly salty
Cause: The pork was left in the brine for longer than 72 hours.
Fix: Cannot be fixed once cooked; serve with unsalted sides.
Prevention: Strictly follow the brining time limits and rinse the chops if they look over-cured.
Cultural Context
Pork and apple are a classic pairing in American cuisine, particularly in regions with significant apple orchards. This dish draws on that tradition, with the cider brine infusing the pork with a subtle sweetness and tenderizing it, creating a flavor profile that is both comforting and sophisticated.
