When the nights turn crisp and the leaves begin to fall, I find myself reaching for cozy recipes that warm both my heart and my kitchen. That’s how I discovered the delicious magic of Apple Cider Brined Pork Chops with Caramelized Brussels Sprouts. The gentle sweetness of the cider combined with savory herbs transforms simple pork chops into a luscious centerpiece for any fall dinner. As the pork brines, the aromatic spices fill the air, inviting family and friends to gather around the table.

This dish not only captures the essence of the season but also boasts a beginner-friendly approach that allows anyone to impress without the fuss. The Brussels sprouts—charred and caramelized to perfection—bring both a hearty bite and vibrant color to the plate. Imagine the satisfying crunch of toasted pecans atop this beautiful medley, making it a standout option for even the busiest weeknight or a special gathering. Let’s dive into this inviting recipe that promises to rekindle your love for homemade meals!

Why are Apple Cider Brined Pork Chops a Must-Try?

Cozy flavors: The delightful combination of sweet apple cider and savory herbs makes this dish a quintessential fall favorite.
Beginner-friendly: Even novice cooks can create a stunning meal that’ll wow their guests.
Versatile: Easily swap ingredients for personalized variations, like using different herbs or excluding nuts.
Quick prep: With minimal effort, this recipe transforms into a vibrant, satisfying dish perfect for any occasion.
Crowd-pleaser: Serve this at your next family gathering or dinner party and watch everyone come back for seconds!

Apple Cider Brined Pork Chops Ingredients

• Here’s what you’ll need to create delicious Apple Cider Brined Pork Chops!

For the Brine

Apple Cider – A sweet base that infuses flavor into the pork; ensure it’s pasteurized for safety.
Kosher Salt – Essential for brining; it helps lock in moisture and flavor.
Whole Grain or Dijon Mustard – Adds a tangy kick to the brine; choose your favorite.
Apple Cider Vinegar – A splash enhances balance; just a little goes a long way.
Fresh Ginger – Infuses the brine with warm, spicy notes for depth.
Garlic – Adds aromatic goodness; smash it for maximum flavor release.
Fresh Rosemary – Provides an earthy aroma; thyme or sage can be used as substitutes.

For the Pork

Pork Chops (Boneless or Bone-In) – The star of the dish; brining keeps it juicy and tender.
Light Olive Oil – Perfect for high-heat searing without burning your chops.

For the Brussels Sprouts

Brussels Sprouts – Halved for caramelization; the key to achieving that delightful char.
Honeycrisp Apple – These slices add a sweet, crisp element to complement the pork.

For the Sauce

Chicken Stock – Used for deglazing the pan, enriching the sauce with flavor.

For Garnish

Toasted Pecans – Imparts a lovely crunch; optional for nut-free diets, if desired.

How to Make Apple Cider Brined Pork Chops

Prepare the Brine: In a microwave-safe bowl, heat 1 cup of apple cider with kosher salt, mustard, vinegar, ginger, garlic, and rosemary until the salt dissolves. Allow the mixture to cool completely.
Marinate the Pork Chops: Submerge the pork chops in the cooled brine and refrigerate for at least 1 hour, preferably overnight, allowing the flavors to meld beautifully.
Season the Pork: After marinating, remove the pork from the brine, pat it dry with paper towels, and season with a sprinkle of salt and pepper to enhance the flavor.
Sear the Pork: In a skillet, heat 1 tablespoon of light olive oil over medium-high heat. Add the pork chops and sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove and keep warm.
Cook the Brussels Sprouts: In the same skillet, add another tablespoon of oil. Place the Brussels sprouts cut-side down and sear them until charred, about 5-8 minutes. Add the honeycrisp apple slices and sauté until softened.
Deglaze the Pan: Pour the remaining apple cider and chicken stock into the skillet, scraping up any bits stuck to the bottom. Let it simmer until slightly reduced, enveloping the dish in delicious depth.
Combine and Serve: Return the seared pork chops to the pan to warm through in the sauce. Serve topped with a sprinkle of fresh rosemary and toasted pecans for that delightful crunch.

Optional: For an extra layer of flavor, drizzle with a touch of balsamic glaze before serving.

Exact quantities are listed in the recipe card below.

Apple Cider Brined Pork Chops Variations

Ready to make this cozy dish your own? Explore these enticing twists to elevate your meal!

Herb Swap: Replace rosemary with thyme or sage to introduce a different earthy profile to the brine. Each herb offers unique warmth and flavor, perfect for personalizing your dish.
Nut-Free Delight: Omit the pecans to create a nut-free version, or substitute with sunflower seeds for a crunchy texture. Your dish will still shine with delightful flavors!
Plant-Based Option: Use tempeh or portobello mushrooms as a substitute for pork chops to create a hearty, plant-based version that absorbs the sweet apple brine beautifully.
Apple Varieties: Experiment with different apple varieties. A tart Granny Smith can balance the sweetness of the cider, providing a refreshing twist to the dish.
Bacon Infusion: Add crisped bacon to the pan when cooking Brussels sprouts for a smoky depth of flavor. This comforting addition will take your meal to the next level!
Sweet & Spicy: Sprinkle a pinch of red pepper flakes into the brine for a hint of heat. The combination of sweet cider and a touch of spice is truly captivating.
Maple Glaze: Swap honey with maple syrup in the sauce for a unique flavor twist. The rich sweetness from maple syrup blends beautifully with the savory elements of the dish.
Zesty Twist: Stir in a teaspoon of orange zest into the brine for a zesty layer. It adds a delightful citrus note that harmonizes perfectly with the apple flavor.

What to Serve with Apple Cider Brined Pork Chops with Brussels Sprouts?

A well-rounded meal enhances the cozy appeal of this delightful dish while catering to everyone’s tastes.

Creamy Mashed Potatoes: Their buttery smoothness complements the savory notes of the pork, creating a comforting side that’s hard to resist.
Crisp Green Salad: A fresh salad with mixed greens, apples, and a tangy vinaigrette balances the richness and adds a burst of color.
Roasted Root Vegetables: Carrots, parsnips, and potatoes harmonize with the meal’s sweet tones while adding essential nutrients and texture.
Apple Cider Glazed Carrots: Infused with the same apple cider theme, they bring a sweet-tart zing that ties everything together beautifully.
Bruschetta: A warm appetizer of toasted bread topped with tomatoes, garlic, and basil offers a perfect prelude to the main dish.
Sparkling Cider: The effervescence of sparkling cider enhances the fall flavors while providing a festive touch to your table.
Pumpkin Spice Cheesecake: Finish on a sweet note with a slice of this creamy dessert, echoing the comforting warmth of autumn spices.
Garlic Bread: Crunchy and buttery, this side adds a delightful texture that will be enjoyable for everyone, especially as a scoop for extra sauce!

Make Ahead Options

These Apple Cider Brined Pork Chops with Brussels Sprouts are perfect for meal prep! You can prepare the brine and marinate the pork chops up to 24 hours in advance, ensuring that flavors deepen and infuse beautifully. Simply mix the brine ingredients and refrigerate the pork in the brine overnight for maximum tenderness. Meanwhile, you can also slice the Brussels sprouts and apples ahead of time, storing them in an airtight container in the fridge for up to 3 days. When you’re ready to serve, all that’s left is to sear the pork, caramelize the Brussels sprouts, and bring it all together in the pan for a quick finish, allowing you to enjoy a delicious homemade meal with minimal effort!

Expert Tips for Apple Cider Brined Pork Chops

Brine Time: Allow the pork chops to marinate overnight if possible; this enhances the flavor and juiciness significantly.
Drying is Key: Pat the pork chops dry after brining to achieve a beautiful, golden sear when cooking.
Don’t Rush Searing: Give the pork time to develop a crust; avoid flipping too soon to ensure it won’t stick to the pan.
Perfect Brussels: Leave the Brussels sprouts undisturbed in the pan until they are deeply charred; this maximizes their caramelization.
Check Temperature: Always ensure pork reaches an internal temperature of 145°F for safe and delicious results; use a meat thermometer for accuracy.
Sauce Thickness: To achieve a thicker sauce, incorporate a cornstarch slurry while simmering, balancing sweetness with savory flavor in the Apple Cider Brined Pork Chops.

Storage Tips for Apple Cider Brined Pork Chops

Fridge: Store leftovers in an airtight container for up to 3-4 days. This keeps your Apple Cider Brined Pork Chops juicy and flavorful for quick meals.

Freezer: Freeze the pork chops in a freezer-safe bag for up to 3 months. Make sure to remove as much air as possible to prevent freezer burn.

Reheating: Thaw in the fridge overnight before reheating in a skillet over low heat until warmed through. This helps maintain the deliciously moist texture of the pork.

Brussels Sprouts: Caramelized Brussels sprouts may lose some crunch when stored, but they can still be reheated alongside the pork for a fulfilling meal.

Apple Cider Brined Pork Chops with Brussels Sprouts Recipe FAQs

What kind of apple cider should I use for the brine?
Absolutely! It’s best to use pasteurized apple cider for safety, ensuring you have a sweet and fragrant base. Look for organic varieties without added preservatives for the freshest flavor.

How should I store leftovers from this dish?
Very easy! Store leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 3-4 days. This keeps your Apple Cider Brined Pork Chops juicy and flavorful, perfect for quick meals later in the week.

Can I freeze these pork chops?
Absolutely! To freeze, place the pork chops in a freezer-safe bag, removing as much air as possible to prevent freezer burn. They will last up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently in a skillet over low heat to preserve moisture.

What if my pork chops are dry after cooking?
No worries! If that happens, it might be due to overcooking. Aim for an internal temperature of 145°F for juicy results. If they turn out dry, try slicing them thinly and adding them to a salad or stir-fry with some broth to bring back moisture.

Are there any dietary considerations I should keep in mind?
Very much so! This recipe is nut-free, but if you’re serving someone with nut allergies, simply omit the toasted pecans. Additionally, you can replace the chicken stock with vegetable stock for a plant-based option, making this dish more accessible for everyone.

How can I tell if my Brussels sprouts are done?
Definitely wait for that beautiful char! They’ll take about 5-8 minutes cut-side down until they’re nicely browned and tender. Don’t disturb them too often; letting them sit will maximize their caramelization and flavor. Enjoy the delightful crunch!