Pork Chop Recipe

Day 0 — Make brine: In a medium saucepan combine 4 cups apple cider, 4 cups water, kosher salt, brown sugar, peppercorns, juniper berries (if using) and smashed garlic. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and add whole sage sprigs. Cool completely to room temperature.

Pack the pork chops in a nonreactive container or large resealable bag. Pour cooled brine over chops so they are fully submerged. Seal, remove excess air, and refrigerate.

Day 1–3 — Brine: Leave chops in brine in refrigerator for 48–72 hours. Flip the container or bag once per day to ensure even brining. After 72 hours total, remove chops from brine, discard brine, rinse chops briefly under cold water and pat dry thoroughly with paper towels. Let sit uncovered on a rack in the refrigerator for 30–60 minutes to dry surface (this helps browning).

Preheat oven to 425°F (220°C). On a sheet pan toss peeled and wedged beets and quartered apples with 2 tbs olive oil, chopped sage, 1 tbs apple cider vinegar, 1 tsp salt and 1 tsp pepper. Spread in a single layer with space between pieces so they roast rather than steam.

Roast in the preheated oven for 25–35 minutes, turning once about halfway, until beets are tender and edges caramelize and apples are soft but hold shape. Remove from oven and keep warm. If apples brown too fast, tent loosely with foil.

About 30 minutes before cooking, remove brined pork chops from refrigerator to come closer to room temperature. Pat dry again if needed. Season lightly with 1 tsp salt and 1 tsp freshly ground pepper (remember they were brined).

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs olive oil and swirl to coat.

Sear chops: Place pork chops in pan, presentation side down, without crowding. Sear 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Finish in oven: Transfer skillet to the 425°F (220°C) oven (or reduce oven to 400°F if oven is already hot from roasting) and roast until internal temperature reaches 140°F (60°C) for slightly pink center, about 6–10 minutes depending on thickness. Remove chops to a cutting board and tent loosely with foil; carryover will bring temperature to ~145°F.

While chops rest, make sauce in the same skillet: Place skillet over medium heat (be careful with hot handle). Add 1 tbs unsalted butter and melt. Add minced shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan with a wooden spoon.

Deglaze: Pour in 1 tbs white wine or vermouth to deglaze, scraping any fond. Let reduce by half, 1 minute. Add 1 cup apple cider and 1 tsp apple cider vinegar and bring to a simmer. Reduce until sauce is slightly syrupy and reduced to about ¾ cup, about 6–8 minutes.

Finish sauce: Whisk in 1 tsp Dijon mustard and 1 tsp chiffonade sage. Off heat, swirl in the 2 tbs cold diced butter a few pieces at a time to emulsify and thicken the sauce. Season with ½ tsp salt and ½ tsp black pepper to taste. If sauce is too thin, simmer a little longer; if too thick, add a tablespoon of water or reserved pan juices.

Fry sage (optional): In a small skillet, heat 1 tbs neutral oil until shimmering. Fry whole sage leaves for 10–15 seconds until crisp, drain on paper towel and lightly salt.

Slice chops: Transfer rested pork chops to a cutting board and slice 1" thick if desired, or serve whole. Spoon warm apple cider pan sauce over the chops and arrange roasted beets and apples alongside.

Garnish with fried or whole sage leaves and a sprinkle of coarse sea salt if desired. Serve immediately.