I have two of the best words for a romantic dinner: impressive AND simple! My pan seared pork chops are brined and reverse-seared, which keeps them juicy and tender with minimal hands-on work.
And the sauce! Creamy, slightly spicy, and sweet — it’s everything you want in a pan sauce. Open a bottle of wine and enjoy date night at home.
Hello, all.
Pork and apples are a classic pairing and one of my favorites. Sometimes I make grilled tenderloin with apples, other times pork medallions with cider cream sauce.
Today we’re focusing on beautifully juicy pork chops.
Before the recipe, a few quick tips to make the best chops:
Tips for the Best Pork Chops
- Choose thick cuts. A chop at least 1 1/2 inches thick gives you time to reach the right internal temperature while achieving a deep brown crust.
- Brine them. Don’t skip this step. Salt and brown sugar help browning and lock in moisture for juicier meat.
- Don’t overcook. Aim to remove the chops from heat around 130°F so they finish near 140°F while resting. Higher temperatures make pork tough.
What you need
- Pork Loin Chops – Thick cut (1 1/2–2 inches) and bone-in. Look for a nice bone “handle” and a round meat portion for an attractive presentation.
- Brine – A simple rub of kosher salt and brown sugar.
- Sauce ingredients – A crisp apple (Honeycrisp or similar), a modest bourbon, heavy cream, garlic, mustard, and fresh rosemary to build a rich pan sauce.
How to make this
These pork chops are brined, reverse-seared for an even cook and caramelized crust, and finished with a quick apple bourbon cream sauce.
1. Brine
Mix kosher salt and brown sugar, then rub it over the chops. Place them on a rack over a baking sheet and refrigerate for at least 8 hours, up to 24 hours. If you only have table salt, reduce the amount by half to avoid over-salting.
2. Reverse sear
Blot the chops dry. Preheat the oven to 250°F and bake the chops on a rack until an internal thermometer reads about 105–110°F (roughly 20–25 minutes, depending on thickness). This gentle start ensures even cooking through the center.
3. Pan sear
Heat vegetable oil in a cast iron or heavy skillet until very hot and just beginning to smoke. Sear the chops 1 1/2–2 minutes per side to form a deep crust. Use tongs to lift and press the fatty edges against the pan to render and brown them. Remove chops when they are around 130°F.
4. Make the pan sauce
Let the chops rest while you make the sauce in the same skillet. Reduce the heat to low, add thinly sliced apple and cook about 1 minute, stirring. Add minced garlic for 30 seconds. Pour in bourbon and bring to a boil, cooking until it reduces and becomes syrupy. Stir in heavy cream and Dijon mustard, simmer 1–2 minutes until thickened, then finish with chopped fresh rosemary.
5. Serve
Plate the rested chops and spoon the apple cream sauce over them. They pair beautifully with mashed potatoes or a simple vegetable side.
If you try this recipe, I’d love to hear how it turns out and any questions you have.
– Stay safe, Annemarie
Print Recipe
Thick Cut Pan Seared Pork Chops with Apples and Cream
15
30
8
8 45
Ingredients
Pork Chops
- 2 thick cut bone-in pork loin chops, 1 1/2 – 2 inches thick
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
Cream Sauce
- 1 firm red apple, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup bourbon
- 1/2 cup heavy cream
- 1 tsp dijon mustard
- 1 tsp fresh chopped rosemary
Instructions
Pork Chops
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Mix the kosher salt and brown sugar and rub it evenly over the pork chops. Place on a rack over a baking sheet and refrigerate to brine for at least 8 hours or up to 24 hours.
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When ready, preheat the oven to 250°F. Blot the chops dry, place them in the oven, and bake until they reach 105–110°F, about 20–25 minutes.
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Heat the oil in a cast iron pan until very hot. Sear the chops 1 1/2–2 minutes per side, then sear the edges by lifting and pressing the fat edge against the skillet. Remove when internal temp is no more than 130°F.
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Let the chops rest so they come up to about 140°F before serving.
Cream Sauce
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Reduce heat to low. Add the apple slices and cook about 1 minute, stirring. Add minced garlic and cook 30 seconds more.
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Add bourbon and boil until it reduces and becomes syrupy. Stir in cream and mustard, boil 1–2 minutes until the sauce thickens, then add rosemary.
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Serve the pork chops with the warm sauce and apples.
Notes
- Brining: Don’t skip it — brining makes even ordinary chops taste special.
- Temperature: Keep an eye on internal temps. A few degrees too high will make pork chewy instead of tender.
- Peeling the apple: Optional. Many find leaving the peel on saves time and adds texture.
