Martha Stewart Orange-and-Rosemary-Brined Pork Chops with Applesauce

Martha Stewart Orange-and-Rosemary-Brined Pork Chops with Applesauce make an easy fall dinner because the brine does all the seasoning. Dissolve sugar, salt, and strips of orange zest in water, soak bone-in chops for four hours, then sear them in a cast iron skillet.

Rosemary and black peppercorns in the brine add warmth, and homemade applesauce rounds out each chop on a fall Sunday table. Pull the chops at 138 degrees and rest five minutes, because brined pork dries out fast past that mark.

Martha Stewart Orange-and-Rosemary-Brined Pork Chops with Applesauce

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

470

kcal

Bone-in pork chops soaked in a citrus and herb brine, seared to deep gold in a heavy skillet. The meat stays juicy and fragrant, with a salt-sweet crust that cracks under the fork.

Ingredients

• 1/4 cup sugar
  

• 1/4 cup coarse salt
  

• 2 dried bay leaves
  

• 8 1-by-3-inch strips orange zest
  

• 16 whole black peppercorns
  

• 3 small sprigs rosemary
  

• 4 bone-in pork rib chops (each about 12 ounces and 1 inch thick)
  

• 2 tablespoons vegetable oil
  

• Flat-leaf parsley sprigs, for serving
  

• Martha's Pink Applesauce, for serving
  

Directions

• Make the brine: Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
• Prep the chops: Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat.
• Sear and serve: Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

Tools for this recipe

• Lodge 12-inch cast iron skillet, ThermoPro instant-read thermometer, Pyrex 9x13 glass baking dish. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless pork chops instead of bone-in?

Boneless chops work, but reduce the brining time to 2 hours because they are thinner and absorb salt faster. Bone-in gives you more insulation against overcooking, so if you go boneless, pull them at 135 degrees instead of 138 to account for faster carryover.

How long do leftover brined pork chops last?

Store in a sealed container in the fridge for up to 3 days. Reheat gently in a 300-degree oven for about 10 minutes so the meat warms through without drying out. Sliced cold over a salad works well too.

Can I brine the pork chops overnight?

Overnight brining gives the best flavor because the salt and aromatics go deeper into the meat. Keep the chops fully submerged in the brine in the fridge for up to 12 hours. Past 12 hours, the texture can turn mushy from too much salt absorption.

Do I need a cast iron skillet for this recipe?

Cast iron holds heat the best, which is what gives you that deep golden sear. A heavy stainless steel pan works as a substitute, but avoid nonstick since it cannot get hot enough to brown the chops properly. Preheat the pan for 2 to 3 minutes over medium-high before adding the oil.

Why did my pork chops turn out dry?

Brined pork dries out when it cooks past 140 degrees internal, because the salt has already changed the protein structure. Use an instant-read thermometer and pull at 138 degrees, then let the chops rest 5 minutes while carryover cooking brings them to 145. Starting with chops at least 1 inch thick gives you a bigger window.