Beer Brined Pork Chops with Roasted Apples

For the perfect dish for a chilly autumn evening, marinate pork chops overnight in a beer-based marinade and serve with apples roasted with garlic and other seasonings.

  • Prep Time 30 min
  • Total Time 5 hr 30 min
  • Servings 8


Pork Chops and Brine

boneless center-cut pork chops (1/2 inch thick)
cups water
bottle or can (12 oz) beer
cup packed brown sugar
cup kosher (coarse) salt
black peppercorns
sprigs fresh thyme
sprigs fresh rosemary
tablespoon olive oil

Roasted Apples

Golden Delicious apples, peeled, cut into 1/2-inch cubes
cloves garlic, finely chopped
tablespoons chopped fresh Italian (flat-leaf) parsley
teaspoon finely chopped fresh thyme leaves
teaspoon finely chopped fresh rosemary leaves
teaspoon table salt
teaspoon pepper
cup Gold Medal™ all-purpose flour
cup olive oil

  • 1 Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally.
  • 2 Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray.
  • 3 In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45 minutes to 1 hour or until apples are softened.
  • 4 About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes.
  • 5 Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.

Expert Tips

I like to use a honey wheat beer in the brine, but you can use your favorite brand.

Use this same brine for a whole roasting chicken, and refrigerate for the full 24 hours. Once you start brining, you will want to brine everything!

Try serving roasted apples instead of the same old mashed potatoes—your family and guests will be pleasantly surprised.