Apple Cider Brined Pork Chops with Apples and Bacon
Apple Cider Brined Pork Chops with Apples and Bacon is a one pot dinner the whole family will love! Gather everyone around the dinner table on a fall night and serve this stunning autumnal entree that features tender pork chops, salty bacon, and sweet apples.
Apple Cider Brined Pork Chops
I can see it now – your current dining dilemma. You have family coming in from out of town on an October or November evening and you want to serve them something elegant, fall flavored, and simple. Apple Cider Brined Pork Chops with Apples and Bacon is the answer to all your prayers! It’s an easy to make entree that always impresses your dinner guests on a cozy fall evening.
The pork chops are brined in a mixture of apple cider, sugar, salt, sage, and peppercorns. It’s truly the most aromatically enticing concoction! I don’t know about you, but I always feel cozy fall feelings when I use ingredients like sage leaves and apple cider. The brining process really allows the pork chops to develop all of those delicious flavors and always makes the pork chops so tender when cooked.
When it comes time to cook those Apple Cider Brined Pork Chops, they’re complimented SO well by the crispy bacon, sautéed onions, and softened apples. The best part is that it’s all made in just one singular pan! You end up with only one big pan to wash and an entree that’s just as easy to make as it is completely impressive. You’ll love how loaded with fall flavors this one pot dinner is!
How to Make It
Make sure you don’t skip the brining step! That’s where all the magic happens.
Make the Pork Chop Brine. Combine the apple cider, sugar, salt, sage, and peppercorns. Add the pork chops to that bowl and cover with a lid or plastic wrap. Place the bowl in the fridge and allow the meat to brine for 4-24 hours. When you’re ready to use the pork chops, remove them from the bowl and discard the brine.
Cook the bacon. This is when your kitchen really starts to smell good! Cook the bacon in your pan over medium high heat until nice and crispy. Remove from the pan and set aside.
Cook the pork chops. Place the pork chops in the pan and cook for about 5 minutes per side. Once fully cooked, remove them from the pan and set aside. Tent them with foil to keep warm.
Cook the remaining ingredients. Add the onions to the pan and cook until softened. Then, stir in the apples and continue cooking until soft. Stir the sage in with the apples. Return the pork chops to the pan and allow them to warm up before serving with bacon!
Why do I need to brine pork chops?
In this fall favorite recipe, brining the pork chops does several things.
First off, this apple cider brine really infuses the meat with that deliciously fall flavored apple cider! The sage also lends a warm note to the meat that’s really delicious.
Another big reason you should ALWAYS brine pork chops is because it makes the meat tender and moist! Pork chops are notorious for drying out when cooked, and the best way to keep them from doing so is by brining them before cooking.
How long will these pork chops stay fresh?
In an airtight container in the fridge, any leftover pork chops with apples and bacon you have leftover will stay fresh for about 3-4 days.
Treat yourself to the most comforting entrees that have your favorite fall flavors!
- Pumpkin Pasta with Sausage and Sage
- Butternut Squash Sweet Potato Soup
- Apple Butter Pulled Pork Sliders
- Maple Butter Roasted Turkey Legs
Get the Recipe: Apple Cider Brined Pork Chops with Apples and Bacon
- 2 cups apple cider
- 1 cup light brown sugar
- 1/2 cup kosher salt
- 1 tablespoon ground sage
- 1 tablespoons black peppercorns
- 4 bone-in pork loin chops
- 3 slices bacon
- 1 sweet onion, thinly sliced
- 2 Fuji apples, cored and sliced
- 2 tablespoons fresh chopped sage
- In a large bowl, whisk together the apple cider, sugar, salt, sage and peppercorns to combine.
- Add the pork chops to the bowl and cover with a lid or plastic wrap. Transfer to the refrigerator and brine for 4 hours or up to 24 hours.
- Remove the pork chops from the bowl and discard the brine.
- Heat a large, heavy bottomed skillet over medium high heat. Add the bacon to the pan and cook until crispy.
- Transfer the bacon to a paper towel lined plate and set aside.
- Add the pork chops to the pan and cook until golden brown, approximately 5 minutes. Flip the pork chops over and continue cooking on the other side for another 5 minutes or until the desired degree of doneness. Transfer to a platter and cover with foil to keep warm.
- Add the onions to the pan and cook until softened, approximately 2-3 minutes. Stir in the apples and cook for an additional 5-6 minutes until soft and beginning to break down.
- Stir the sage into the apples and return the pork to the pan. Cook for an additional 1-2 minutes to warm the pork chops. Crumble the reserved bacon and sprinkle over the pork.
- Serve immediately with the onions and apples.