There is nothing like pan-seared pork chops with sautéed spiced apples on the side! Brining is a fabulous way to bring flavor and moisture to meats. If you have time, brine the pork chops before cooking them. Plan ahead and allow two hours to brine the chops.

1/2 cup golden brown sugar

1/2 cup sea salt

8 cups water

1/2 cup frozen apple juice concentrate, thawed

1 teaspoon whole black peppercorns

2 fresh thyme sprigs
 

1. In a large heatproof bowl, dissolve sugar and salt in 4 cups of hot water.

2. Add 4 cups ice water, plus apple juice, peppercorns and thyme. Stir to combine.

3. Add the pork chops and completely submerge in the brine.

4. Cover and refrigerate for 2 hours. (Do not brine longer or the meat will break down too much and get mushy.)

5. Remove the chops from the brine and pat dry with paper towels.

Recipe courtesy of Tyler Florence, celebrity chef and author and the National Pork Board.

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