SMOTHERED PORK CHOPS

Don't Lose This Recipe

I know I say a lot of my dishes are super easy to make, but this one really is!

A pork chop, an apple… and only 1 dish to clean. And if that’s not enough, it’s packed with bold, classic flavors everyone from kids to adults will love.

Prep time: 2 min. (plus 1 hour minimum to brine the chop [up to 12 hours is better])

Cook time: 25 min.

Serves: 1 (easily scale up for more servings)

INGREDIENTS

  • 1 boneless pork chop (bone-in works fine too)
  • 1/2 apple
  • Dash of cinnamon
  • Dash of nutmeg
  • 1 tbsp salt
  • 1 tbsp grass-fed butter (or sub ghee)
  • 1 bay leaf (optional)
  • Whole black peppercorns (optional)
  • 1 clove garlic (optional)

PREPARATION

  • A least an hour before cooking, brine your pork chop and let it sit in the fridge until you’re ready. Brining will make your pork chop extra moist and tender (after learning this, I never make ANY pork chop without brining it first. You’ll never have dry pork chops again).
    • For the brine, get a freezer baggie with a zip lock top (a bowl or pan will work too). Pour in 1 tbsp of salt, 1 bay leaf, a couple of whole black peppercorns, and a smashed glove of garlic.
      • All of these are optional except for the salt. The salt is the crucial part for a brine. The others you can experiment with. Thyme and rosemary are fun to try as well. Mix them all up and make sure the pork chop is fully submerged. Let sit in the fridge for 1 hour minimum (you really should brine up to 12 hours if you can, but 1 hour will do if you’re really short on time).
  • After an hour, pull the pork chop out and bring to room temperature. Pat dry. You can add a little black pepper or seasoning, but you don’t need to add any more salt. I usually only add black pepper and sometimes a dash of thyme.
  • Pre-heat oven to 350°F.
  • Thinly slice up 1/2 apple.
  • In an oven safe dish, place 1 tbsp butter in the center then set the pork chop directly on top.
  • Place the sliced apples directly on top, and the rest pack around the pork chop. Add a healthy dash of cinnamon and nutmeg.
  • Cook for 25-30 min. or until internal pork chop temperature reaches 140°F (don’t over cook it!).
  • Plate and drizzle the melted pan butter over everything. That’s it. Really. It’s awesome.

Don't Lose This Recipe

14 Comments

  1. Jean Kaffenberger

    This sounds very tasty and easy to prepare. I am going to try it.

  2. JULIA B CLARK

    Sounds Delicious—

  3. Christine Sarvak

    I can’t wait to try this pork chop recipe. In all my years I never thought to brine pork chops. I gave up on pork chops because they seem to always came out dry. Thanks for the tp!

  4. Cheryl Givens

    Your recipes look awesome. I am going to make the smothered pork chops one day this upcoming week

  5. Shirley Walkhoff

    Sounds good

  6. Jane

    Delicious recipes

  7. Angela Huffman

    These recipes look easy and most of all delicious

  8. Marilyn j Kusmierski

    i NEED AN ANSWER SOON. TO BRINE I JUST PUT THE PORK CHOP IN A PLASTIC BAG WITH SALT AND OTHER SPICES. THATS IT.

  9. Denise Cranford

    Sounds really good and anxious to try, am a little confused. You say submerge and make sure it is completely covered. What am I submerging it in? No liquid is ever mentioned.

  10. PATRICIA K MATTHEWS

    HOW MUCH WATER/JUICE/WHATEVER???

  11. Linda hahn

    Help..need answer quickly, this recipe looks great..ready to brine chops..no liquid??? Doesn’t brine need liquid?

  12. lynda england

    this receipe is missing a key ingrdient. can’t brine without a liquid measurement. please correct.

  13. Rich Racine

    This recipe is for one pork chop. Suppose you have 6 pork chops are you doubling or tripling the ingredient recipe? Need to now as soon as possible…thank you

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Don't Lose This Recipe

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