Apple Brined Pork Chops

Apple topped Sonny's Farm heritage pork chops recipe

Bring out the natural sweetness and complement our heritage pork’s complex flavors with this delicious pork and apple dish. We start off with an apple juice-based brine, then top the finished pork chops with sauteed apple and onion.


1 package of heritage pork chops

For the brine:
1 cup of apple juice or apple cider (not vinegar)
1 tablespoon of dried rubbed sage, or about three large leaves of fresh sage chopped finely
3 sprigs of fresh thyme or one teaspoon of dried thyme
½ teaspoon of powdered onion
1 teaspoon of garlic salt
½ teaspoon Dijon mustard
1 teaspoon maple syrup

For the apple and onion topping:
½ cup of white wine
1 tablespoon of butter or olive oil
½ an onion diced finely
1 large apple cored and chopped into medium chunks
½ teaspoon of thyme
Salt and pepper to taste


  1. Add the brine ingredients to a mixing bowl and whisk together until combined.
  2. Add the pork chops, cover, and refrigerate for one hour.
  3. Remove the pork chops from the brine, pat dry, and discard the brine.
  4. Pan cook the pork chops on medium high heat on both sides until the internal temperature reaches 145 degrees Fahrenheit. Remove from heat, tent with foil, and let rest for three minutes.
  5. In the same pan, add butter/oil and scrape the browned bits from the bottom of the pan. Add white wine and continue to deglaze the pan.
  6. Add in the onion, apple, and thyme, sautéing the mixture on medium high heat until the onions are caramelized and the apples are soft. Season with salt and pepper to taste.
  7. Serve the pork chops with the apple and onion topping paired with a glass of white wine, potatoes, and green vegetables or a garden salad.
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