There is nothing like pan-seared pork chops with sautéed spiced apples on the side! Brining is a fabulous way to bring flavor and moisture to meats. If you have time, brine the pork chops before cooking them. Plan ahead and allow two hours to brine the chops.
- In a large heatproof bowl, dissolve sugar and salt in 4 cups of hot water. Add 4 cups ice water, plus apple juice, peppercorns and thyme. Stir to combine. Add the pork chops and completely submerge in the brine. Cover and refrigerate for 2 hours. (Do not brine longer or the meat will break down too much and get mushy.) Remove the chops from the brine and pat dry with paper towels.