Best 10 Beer Brined Pork Chops With Roasted Apples Recipes

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Immerse yourself in a culinary adventure with our tantalizing Beer-Brined Pork Chops with Roasted Apples, a dish that harmonizes the savory essence of pork with the sweet and tangy notes of roasted apples, all while basking in a delightful beer marinade. This recipe guarantees succulent and flavorful pork chops, complemented by the caramelized sweetness of roasted apples. Additionally, discover our divine Apple Cider Pork Chops, where pork chops are slow-cooked in a luscious apple cider sauce, resulting in fall-off-the-bone tenderness. If you crave something bolder, try our tantalizing Pork Chops with Applesauce, featuring a tangy applesauce that perfectly balances the richness of the pork. Vegetarian enthusiasts will delight in our hearty Roasted Apples with Goat Cheese Crostini, where sweet apples are roasted until tender and paired with creamy goat cheese crostini, offering a delightful play of flavors and textures. Last but not least, indulge in our delectable Pork Chops with Caramelized Apples, a dish that elevates the classic combination of pork and apples with a delectable caramelized apple topping, creating a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED APPLE BRINED PORK CHOPS



Grilled Apple Brined Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 7

2 cups apple juice
1 tablespoon coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 teaspoon red pepper flakes
5 rib end pork chops, about 1 1/2 pounds
1 tablespoon grill seasoning

Steps:

  • In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
  • Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
  • Remove pork from brine, rinse with cold water and pat dry with paper towels.
  • Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

BEER BRINED PORK CHOPS



Beer Brined Pork Chops image

Tender full-flavored pork chops that are always a crowd pleaser. Great on the grill! Pat dry the meat before you put it on the grill for good grill marks. Also, use a meat thermometer to insure proper cooking.

Provided by Goodie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 12h30m

Yield 8

Number Of Ingredients 10

1 (12 ounce) can beer
1 tablespoon red wine vinegar
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
4 large cloves garlic, minced
1 teaspoon dried sage
1 tablespoon salt
1 tablespoon ground black pepper
1 small onion, cut into thick slices
8 (1-inch thick) center-cut pork chops

Steps:

  • Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
  • Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 216.7 calories, Carbohydrate 10 g, Cholesterol 59.1 mg, Fat 7.2 g, Fiber 0.6 g, Protein 24.3 g, SaturatedFat 2.6 g, Sodium 964.3 mg, Sugar 2.4 g

PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS



Pan-Roasted Pork Chops With Apple Fritters image

The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.

Provided by Sam Sifton

Categories     dinner, main course

Time P2DT1h

Yield Serves 4

Number Of Ingredients 28

1 cup apple cider
6 tablespoons sugar
4 tablespoons kosher salt, plus more for seasoning
3 bay leaves
2 dried chiles de árbol
5 juniper berries
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4 pork chops on the bone, approximately 1 ½ inches thick
Freshly ground black pepper
2 tablespoons neutral oil, like canola
1 tablespoon unsalted butter
2 shallots peeled and finely diced
1 teaspoon thyme leaves, chopped
2 tablespoons brandy
1 cup heavy cream
½ cup pork or chicken stock
2 teaspoons whole grain mustard
1 teaspoon horseradish, ideally freshly grated
2 cups apple cider
1 cinnamon stick
4 Granny Smith apples, peeled, cored and cut into ½-inch rounds
1 whole egg
½ cup very cold seltzer water
½ cup rice flour
½ cup all-purpose flour
1 cup neutral oil, like canola

Steps:

  • In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
  • To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
  • Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
  • For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
  • Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.

BRINED PORK CHOPS WITH APPLES



Brined Pork Chops with Apples image

Categories     Fruit     Pork     Apple     Pork Chop     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Brine:
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 tablespoons coarsely ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon ground cinnamon
4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 tablespoon olive oil
1 onion, thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup canned low-salt chicken broth
1/2 cup apple cider
1/4 cup Calvados or apple brandy
2 tablespoons raisins
1/2 teaspoon ground ginger
1/3 cup whipping cream
1 tablespoon Dijon mustard

Steps:

  • For brine:
  • Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
  • For pork:
  • Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
  • Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
  • Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES



Pan-Seared Pork Chops with Caramelized Apples image

Pork Chops with Apples is a simple dinner recipe perfect for any time of year! The apples are caramelized in butter with brown sugar, cinnamon, and honey. The pork chops are pan-seared to a beautiful golden-brown crust and are tender, juicy, and moist.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 green apple (Granny Smith)
1 red apple (Gala)
2 tablespoons brown sugar
½ teaspoon cinnamon
2 tablespoons butter (divided)
1 tablespoon olive oil
3 tablespoons honey
1.5 lb pork loin chops (boneless (4 pork chops))
1 tablespoon olive oil
½ teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
fresh thyme

Steps:

  • Pat dry pork chops with paper towels.
  • Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
  • Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
  • I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
  • Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
  • In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
  • Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
  • Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
  • Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
  • For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
  • Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
  • Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
  • Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

Nutrition Facts : Calories 558 kcal, Carbohydrate 32 g, Protein 37 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 129 mg, Sodium 426 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 20 g, ServingSize 1 serving

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

This is a quick and easy recipe that results in tender and flavorful pork chops.

Provided by BARNETTCB

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped fresh rosemary

Steps:

  • Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
  • Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
  • Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES



Cider-Brined Pork Chops with Creamed Leeks and Apples image

Provided by Sanford D'Amato

Categories     Fruit Juice     Liqueur     Milk/Cream     Pork     Broil     Sauté     Dinner     Apple     Leek     Fall     Brine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops
4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream
1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil

Steps:

  • Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
  • Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
  • Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

BEER-BRINED GRILLED PORK CHOPS



Beer-Brined Grilled Pork Chops image

Moist pork chops soaked in a beer brine then grilled. The cooking time does not include 4hr-overnight marinating time. (Recipe courtesy of foodfit.com)

Provided by Petite Mommy

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup water
1 cup lager beer
4 teaspoons kosher salt
1 1/2 tablespoons dark brown sugar
1 tablespoon molasses
1 cup ice cube
4 (6 ounce) thick center-cut pork loin chops
4 teaspoons minced garlic
3 teaspoons fresh coarse ground black pepper
2 teaspoons dried sage

Steps:

  • Combine the water, beer, salt, brown sugar and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in the ice.
  • Place the pork chops in large resealable plastic bag. Pour beer brine over the pork chops and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally.
  • Preheat the grill to medium-high.
  • In a small bowl, combine the garlic, black pepper and sage.
  • Remove the pork chops from the brine and rub them with the garlic mixture.
  • Grill the pork chops for 6 to 8 minutes per side, until they are cooked through.
  • Transfer the chops to a platter and let them rest for a minute or two before serving.

Nutrition Facts : Calories 154.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 46.4, Sodium 1793.2, Carbohydrate 13.2, Fiber 0.6, Sugar 7.8, Protein 15.5

SAVORY BEER PORK CHOPS



Savory Beer Pork Chops image

These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3 tablespoons ketchup
2 tablespoons brown sugar
3/4 cup beer or nonalcoholic beer

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS WITH BEER, CABBAGE AND APPLES



Pork Chops With Beer, Cabbage and Apples image

Make and share this Pork Chops With Beer, Cabbage and Apples recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 center-cut pork chops, about 1 1/2 inches thick
salt & freshly ground black pepper
3 tablespoons vegetable oil
1 small red onion, thinly sliced
1 tablespoon dijon-style mustard
1/2 head savoy cabbage, cored and thinly sliced (about 1 lb.)
2 tart apples, peeled,cored,and cut into 1/2 inch slices
1 cup beer or 1 cup ale
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 cup homemade chicken stock or 1/2 cup canned low-sodium chicken stock

Steps:

  • Season the chops on both sides with salt and pepper.
  • Heat the oil in a large, heavy skillet over medium-high heat until hot.
  • Add the chops and cook on one side until well browned; turn and brown other side.
  • Transfer to a plate and set aside.
  • Put the onion in the pan and cook, stirring, until softened, about 5 minutes.
  • Stir in the mustard and 1/2 tsp.
  • pepper.
  • Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute.
  • Add the beer, thyme, and stock.
  • Bring to a boil and cook for about 5 minutes to intensify the flavors.
  • Return the chops to the skillet, burying them in the cabbage mixture.
  • Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
  • Season to taste.
  • Arrange the chops on plates and top with the cabbage.

Nutrition Facts : Calories 373.7, Fat 22.4, SaturatedFat 5.9, Cholesterol 71.7, Sodium 249, Carbohydrate 13.6, Fiber 1.9, Sugar 8, Protein 25.2

Tips:

  • Choose the right pork chops: Look for bone-in pork chops that are at least 1 inch thick. This will help them stay moist and juicy during cooking.
  • Make sure the brine is cold: The cold brine will help the pork chops absorb the flavors more evenly.
  • Brine the pork chops for at least 4 hours, but no longer than 24 hours: This will give the pork chops time to absorb the flavors of the brine without becoming too salty.
  • Rinse the pork chops thoroughly before cooking: This will remove any excess salt from the brine.
  • Cook the pork chops over medium-high heat: This will help them develop a nice crust without overcooking the meat.
  • Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145 degrees Fahrenheit: This will ensure that they are cooked through but still juicy.
  • Let the pork chops rest for a few minutes before serving: This will help the juices redistribute throughout the meat, making them even more tender and flavorful.

Conclusion:

Beer-brined pork chops with roasted apples is a delicious and easy-to-make dish that is perfect for any occasion. The pork chops are juicy and flavorful, and the roasted apples are a sweet and tangy complement. This dish is sure to be a hit with your family and friends.

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