Ingredients

• 1 Tbsp grated or minced garlic
• 1 Tbsp whole grain mustard
• ¼ cup (4 Tbsp) olive oil, divided
• 2 Tbsp kosher salt
• ½ tsp black pepper
• 1 cup apple cider
• 2 bone-in pork chops
• ½ cup water
• 2 apples, halved (we recommend EverCrisp®, Pink Lady, or SnapDragon®)
• 10 fresh sage leaves

Directions

1. Brine: Whisk together garlic, mustard, 2 Tbsp olive oil, salt, pepper, and apple cider in a small glass baking dish or zip-top bag. Put pork chops in brine and marinate in the fridge for anywhere from 2 to 24 hours. The longer the pork chops marinate, the more flavorful they will be!
2. When ready to cook, preheat oven to 425º F. Take marinated pork chops out and allow to rest for 30 minutes at room temperature before cooking.
3. Heat a sauté pan over high heat. Add the remaining 2 Tbsp olive oil. Remove pork chops from brine and add to the pan.
4. Sear the first side until golden and caramelized at the edges, about 2-3 minutes. Flip the chops over, then add ½ cup water, apple halves, and sage leaves.
5. Transfer pan to the oven and cook for 10-15 minutes, depending on the thickness of the chop. For thicker chops, cook for 12-15 minutes. Remove from oven when internal temperature of the pork reaches 150º F to 155º F (medium-well).
6. Allow pork to rest in the pan for a few minutes, then serve with roasted apples, sage leaves, and pan juices. Enjoy with mashed or roasted potatoes, cauliflower mash, or polenta!