Best For: Dinner
- 1 Tbsp grated or minced garlic
- 1 Tbsp whole grain mustard
- ¼ cup (4 Tbsp) olive oil, divided
- 2 Tbsp kosher salt
- ½ tsp black pepper
- 1 cup apple cider
- 2 bone-in pork chops
- ½ cup water
- 2 apples, halved (we recommend EverCrisp®, Pink Lady, or SnapDragon®)
- 10 fresh sage leaves
- Brine: Whisk together garlic, mustard, 2 Tbsp olive oil, salt, pepper, and apple cider in a small glass baking dish or zip-top bag. Put pork chops in brine and marinate in the fridge for anywhere from 2 to 24 hours. The longer the pork chops marinate, the more flavorful they will be!
- When ready to cook, preheat oven to 425º F. Take marinated pork chops out and allow to rest for 30 minutes at room temperature before cooking.
- Heat a sauté pan over high heat. Add the remaining 2 Tbsp olive oil. Remove pork chops from brine and add to the pan.
- Sear the first side until golden and caramelized at the edges, about 2-3 minutes. Flip the chops over, then add ½ cup water, apple halves, and sage leaves.
- Transfer pan to the oven and cook for 10-15 minutes, depending on the thickness of the chop. For thicker chops, cook for 12-15 minutes. Remove from oven when internal temperature of the pork reaches 150º F to 155º F (medium-well).
- Allow pork to rest in the pan for a few minutes, then serve with roasted apples, sage leaves, and pan juices. Enjoy with mashed or roasted potatoes, cauliflower mash, or polenta!