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Boneless Pork Chops and Apples

"This recipe was quick and easy. Clean pork flavor with light apple and rosemary accents. Serve with green beans and mashed potatoes."

Ingredients :

1/4 cup honey
1/4 cup kosher salt
1 quart water
4 (8 ounce) thick-cut boneless pork chops
1 pinch coarse-ground black pepper
1/4 cup butter
1/4 cup olive oil
3 sprigs fresh rosemary
2 apples, cored and quartered

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H40M

Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.
Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.
Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.
Bake in the preheated oven until pork chops are cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops from skillet and allow to rest a few minutes before serving.

Notes :

When I cooked these, I also made baked apples (brown sugar-, cinnamon-, and butter-stuffed.) I took the drippings from the baked apples and added it to the drippings from the chops and used as a glaze.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

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