This hearty dish is delicious all year round but is particularly perfect during Autumn when apples are at their freshest and the summer herbs are still in bloom. Be sure to get bone-in pork chops as they will have the most flavor and retain more moisture than pork loin chops.

Servings: 2
Prep Time: 15 minutes, plus 30 minutes to 6 hours brining time
Cook Time: 6 to 8 minutes

Ingredients

For the Pork Chops
2 bone-in pork chops (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
2 cups warm water
½ cup salt
2 cups unfiltered apple juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary, de-stemmed
1 tablespoon chopped fresh thyme, de-stemmed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 bay leaf
1 cinnamon stick
1 tablespoon coconut oil

For the Apples
4 apples, divided
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary, destemmed
1 tablespoon chopped fresh thyme, destemmed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup unfiltered apple juice
2 tablespoons coconut oil

Directions

For the pork chops:

1. Using a fork, poke some holes into the flesh of the pork chops.

2. Mix the warm water with the salt until completely dissolved. Whisk in the apple cider, sage, rosemary, thyme, cinnamon, and nutmeg until combined.

3. Once combined add the bay leaf and cinnamon stick.

4. Place the pork chops in a rectangular container and pour the brine over top ensuring they are covered. If you need more liquid, add some more water.

5. Cover with a lid and store in the refrigerator for 30 minutes to 6 hours.

For the apples:

1. While the meat is brining, core and slice 4 apples leaving the skin on; slice into wedges. Place in a bowl.

2. In a small bowl, stir the sage with the rosemary, thyme, cinnamon, nutmeg, and salt.

3. Stir in the unfiltered apple juice and pour over apple wedges.

For cooking:

1. Once brined, remove the chops, rinse and pat dry.

2. Heat two skillets over medium heat, one for the apples and one for the pork chops.

3. For the apples, heat 2 tablespoons of coconut oil and for the pork chops heat 1 tablespoon of coconut oil.

4. Once hot, place the pork chops in its designated skillet; cook, flipping every minute until browned and an internal temperature of 145 F (63 C) is reached about 6 to 8 minutes.

5. Add the apple mixture to its designated skillet and stir until softened, but not overcooked.

6. Once the apples are cooked, place the pork chops on top and serve.