Pan-Roasted Pork Chops

Main Course

Recipe courtesy of A New Turn in the South, by Hugh Acheson

Serves 6

  • 2 cups apple juice
  • 1/4 cup kosher salt
  • 1/4 cup sorghum or maple syrup 
  • 3 tablespoons coarsely ground black pepper
  • 1/2 cinnamon stick
  • 6 1.5-inch-thick) center-cut pork loin chops, trimmed of excess fat 
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Pan-Roasted Pork Chops

Click image to enlarge




Place the apple juice, 3 cups water, the salt, sorghum, pepper, and cinnamon in a pot and bring to a simmer. As soon as the salt has completely dissolved into the liquid turn off the heat and let the brine cool.

Place the pork chops in the brine and refrigerate for 24 hours. After the 24-hour period, remove from the brine and pat dry. Discard the brine.

Preheat the oven to 400°F.

Place a large cast-iron skillet on the largest burner and turn it to medium-high heat Add the olive oil and let the oil warm but not smoke. Season the pork chops with salt and pepper and carefully place them in the pan. Sear for 3 minutes per side. The chops should have some nice caramelization going on and your house should be smelling awesome. Your smoke detector is probably going off, too; mine always does. If you can't fit all the pork chops in the pan then do three at a time and put them on a rimmed baking sheet.

After you've seared the chops, place them in the oven for 8 minutes; serve hot.


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