Brined Pork Chops Roasted with Apples

Brining chops adds great flavor and moistness, especially if using lean, loin chops.  You can do this same preparation with boneless chops (but I think there is so much more flavor imparted with the bone on).  In any case, just be sure to use a thick enough chop - the thicker the better control you have over the roasting time so as not to overcook the pork - a dire mistake that will completely dry out the meat.
Flavoring Brine:
1 cup water
1/4 cup kosher salt
1/4 cup brown sugar
1 cup very cold water
1 cup ice cubes
2 cloves garlic, minced through a press
2 tsp fennel seeds

2-3 1-inch thick bone-in pork chops, enough for 4 people

1 Tbsp butter plus 1 Tbsp olive oil
1 large shallot, minced
2 large Honey Crisp apples, peed, cored and sliced into eight thick wedges
freshly grated nutmeg
1/2 tsp dried thyme leaves
1/4 cup dry white wine or sherry or other favorite liqueur

First brine the pork chops.

Mix together the water, salt and sugar in a small saucepan over high heat. Whisk together just until the salt and sugar dissolves. Remove from heat and allow to cool slightly. Add the cold water and the ice cubes to bring the temperature at or below room temperature. Add the garlic and fennel seeds.

Pour the mixture into a zip lock plastic bag supported in a large bowl. Add the pork chops and make sure they are completely submerged. You can add a bit more water if necessary to be sure the chops are submerged. Close the bag and place the bowl in the refrigerator. Brine for 2-4 hours

Then cook the chops.

When ready to start cooking, preheat oven to 375F. Drain the pork chops, discarding brine. Pat the cops dry with a paper towel and place on a plate to allow them to come to room temperature as you cook the apples.

Heat the butter and olive oil in a large oven-going skillet and add the shallot. Cook for about 1-2 minutes. Add the apple wedges and cook them with the shallots, for about 8-10 minutes, until the shallots brown and the apples begin to brown as well. 

Season with nutmeg and then set the apples and shallots aside in a bowl.

Add a bit more olive oil to the skillet. Sear both sides of the chops about 2-3 minutes per side; just enough to brown each side. 

Return the apples to the pan with the chops and distribute evenly about the chops. Top with the thyme and add the wine.

Roast the chops in the oven just until they reach at least 140 and are cooked through, about 15-20 minutes. I use a continuous-read digital thermometer that I insert into the middle of the thickest chop to monitor temperature while roasting - I think the most accurate way of not overcooking meat.

When cooked, remove pan from oven and cover chops lightly with aluminum foil. Allow to sit at least 8-10 minutes to allow the chops to reach at least 145-150F and for the juices to redistribute.

Carve chops into serving portions and serve with apples.

Serves 4.