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 mins
Cook Time5 minutes mins
Brining time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, Dinner
Cuisine: American
Servings: 4 servings
Calories: 211kcal
- 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
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.
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.
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