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Beer Brined Pork Chops with Roasted Apples
Beer Brined Pork Chops with Roasted Apples
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Marinate pork chops in beer overnight, serve with savory roasted garlic apples for a cozy autumn dinner.
Ingredients:
  • 8 boneless center-cut pork chops (1/2 inch thick)
  • 3 cups water
  • 1 bottle or can (12 oz) beer
  • 1/4 cup packed brown sugar
  • 1/4 cup kosher (coarse) salt
  • 6 black peppercorns
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 tablespoon olive oil
  • 8 Golden Delicious apples, peeled, cut into 1/2-inch cubes
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 3/4 teaspoon table salt
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/4 cup olive oil
Instructions:
  • Place the pork chops in a 1-gallon resealable freezer bag. In a medium bowl, combine water, beer, brown sugar, and kosher salt until the sugar dissolves. Add peppercorns, thyme sprigs, and rosemary sprigs. Pour the brine over the pork chops in the bag, seal it, and refrigerate for 4 to 24 hours, turning the bag occasionally.
  • Preheat oven to 375°F and line a cookie sheet with foil, then generously spray the foil with cooking spray.
  • Combine apples, garlic, parsley, thyme, rosemary, salt, pepper, and flour in a large bowl. Spread in a single layer on a baking sheet. Drizzle with 1/4 cup oil. Roast for 45 minutes to 1 hour until apples are tender.
  • Approximately 20 minutes before the apples are finished, take the pork chops out of the brine and discard the brine. Avoid rinsing the pork chops; instead, gently dry them with paper towels. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Place the pork chops in the skillet and cook for about 10 minutes, flipping once, until the pork is cooked through. Allow the pork chops to rest for 5 minutes before serving.
  • To enhance the presentation, top the pork chops with roasted apples and a sprinkle of fresh thyme and rosemary sprigs for extra flavor.

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