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Maple Apple Breakfast Chops with Apples on top of cheesy grits.
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5 from 1 vote

Pork Chops with Maple Apples

Breakfast pork chops are a Southern Staple. In this version, I turn up the breakfast vibe by brining thin cut pork chops in maple syrup and apple juice, for a sweet and savory chop you’ll never forget!
Prep Time10 minutes
Cook Time5 minutes
Brining time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dinner
Cuisine: American
Servings: 4 servings
Calories: 211kcal
Author: Cynthia

Ingredients

  • 4 bone in pork chops about ¼-1/2 inch thick
  • ½ cup apple juice
  • ½ cup real maple syrup
  • 1 tbs kosher salt
  • 1 sprig rosemary optional, around 3-4 inches long
  • 1 cup ice about 235 grams

Maple Apples

  • 2 medium apples
  • 2 tbs maple syrup
  • 1 pinch kosher salt

Instructions

  • In a small saucepan, combine apple juice, maple syrup, and kosher salt. Add one sprig of fresh rosemary if desired. It is delightful.
  • Bring to a simmer until salt is dissolved. Remove from heat and add in 1 cup of ice. Stir until the ice is completely melted. It should feel cool to the touch.
  • Place pork chops in a zip top bag, or shallow airtight food container, and cover with the brine. Place in the refrigerator for a minimum of one hour, up to overnight. The thicker the chop, the longer you will need to brine.
  • Remove pork chops from brine and discard remaining brine. Place chops on a paper towel lined sheet pan and pat dry with more paper towels. Season with salt and pepper.
  • Heat a 12 inch cast iron skillet, or other heavy-bottomed pan, over high heat. Add ½ tablespoon of neutral oil and place pork chops in the pan. Sear for 2-3 minutes on the first side, or until the chops begin to turn golden brown. Flip the chops and finish cooking for 90 seconds - 2 minutes on the second side. Let rest 5 minutes.
  • Serve with eggs and potatoes, or biscuits.

Making maple apples

  • Peel and dice your apples into ¼ to ½ inch dice.
  • In the same skillet that you cooked your pork chops, melt butter over medium heat. Add apples and cook, turning often, until golden brown on the edges, about 5 minutes total.
  • Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm on top of the rested pork chops.

Notes

Although these chops are so thin it's nearly impossible to undercook them, the internal temperature of the meat should be 145°F with an instant read thermometer.
Can be made with thicker chops. Just allow chops to brine for at least 8 hours.
If preparing these chops for dinner, try adding a bit of black pepper and a cracked garlic clove to the brine, for a more savory preparation.

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1845mg | Potassium: 704mg | Fiber: 1g | Sugar: 27g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg