Serves 4
2 cups (500 ml) boiling hot water
¼ cup (60 ml) kosher salt
¼ cup (60 ml) sugar
2 cups (500 ml) ice cold water
4 x 8 oz (250 g) pork chops, 1-in thick
1 tbsp (15 ml) grapeseed oil, plus extra as needed
6 shallots, peeled and halved
3 garlic cloves, sliced
2 tbsp (30 ml) Dijon mustard
1 cup (250 ml) chicken stock
1 tbsp (15 ml) red wine vinegar
1 sprig rosemary, leaves only, chopped
4 sprigs thyme, leaves only
2 apples, cored, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste


  1. In a large heatproof bowl or container, dissolve salt and sugar in 2 cups (500 ml) boiling hot water, then add 2 cups (500 ml) cold water to make a brining liquid. Once liquid reaches room temperature, add pork chops and store in refrigerator for 1½ to 2 hours. Remove pork from brining liquid and pat dry.
  2. Preheat oven to 350 F (180 C).
  3. In a cast iron skillet over high heat, heat oil. Sear pork chops for 2 to 3 minutes on each side, until golden brown. Remove from skillet and set aside. Reduce heat to medium-high, then place shallots, flat side down, in same skillet for 1 to 2 minutes until slightly brown. Remove pork and shallots from skillet and set aside.
  4. If skillet is dry, add another 1 tbsp (15 ml) oil. (This may not be necessary, depending on how much fat was rendered off pork chops.) Sauté garlic over medium heat for 1 to 2 minutes then stir in Dijon, chicken stock and vinegar. Reduce for 2 to 3 minutes then add herbs. Return pork and shallots to skillet and nestle apples between pork chops.
  5. Place skillet in oven and roast until pork chops have reached an internal temperature of 145 F (63 C) to 155 F (68 C), about 8 to 10 minutes.
  6. To serve, top pork chops with apple, shallots and sauce from pan.
Email Recipe

Drink Pairings