Pork Chops with Apples & Sage

Begin with the brine. In a medium sized pot bring the water to a boil then add the sea salt and sugar and stir until dissolved. Remove from heat and add pepper and a handful of sage leaves (save a few for later in the process but use all the rest). Let the water cool down to room temperature.

Prepare the pork with an even slash along the fatty side of each chop. Place the chops in a Ziploc bag and mix in the brine liquid. Add the garlic clove and refrigerate for at least 2-3 hours.

When you’re ready to cook the pork, preheat the oven to 400ºF. Remove the chops from the brine and pat dry.

In a large skillet over medium high heat, heat the olive oil and carefully place the chops into the pan. Sear them for about 2 minutes on each side until they have a nice golden brown color. When the chops are nearly finished, remove them from the pot and place aside. Add in the apple wedges and the butter and fry them till lightly golden. Add a couple fresh sage leaves and let cook the mixture for an extra minute. Return the pork chops back to the pan and scoop the apples over the top of each chop. Place the skillet into the oven and cook for about 5 minutes or until the pork is pinkish inside.

Serve immediately.