By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
217 cal · 20 min
Orange-and-Rosemary-Brined Pork Chops with Applesauce
Recipe GLPR5b8dd059dd0308
Succulent bone-in pork chops brined in a fragrant mixture of orange zest, fresh rosemary, bay leaves, and black peppercorns, then seared until golden and served with homemade applesauce. The brine imparts a subtle citrus and herb flavor while keeping the meat tender and juicy.
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Ingredients
¼ cup sugar
¼ cup coarse salt
2 dried bay leaves
8 strips orange zest (1 by 3 inches each)
16 whole black peppercorns
3 small sprigs fresh rosemary
4 bone-in pork rib chops (about 12 ounces and 1 inch thick each)
2 tablespoons vegetable oil
Fresh flat-leaf parsley sprigs, for serving
Applesauce, for serving
Directions
In a medium saucepan, combine the sugar, coarse salt, bay leaves, orange zest strips, black peppercorns, rosemary sprigs, and 4 cups water. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved. Reduce the heat to low and maintain a gentle simmer for 1 minute. Remove from heat and allow the brine to cool completely to room temperature.
Place the pork chops in a 9-by-13-inch baking dish and pour the cooled brine over them, ensuring they are fully submerged. Cover the dish tightly with plastic wrap or a lid, then refrigerate for at least 4 hours, turning the chops once midway through brining. (Can be left overnight.)
Remove the pork chops from the brine and discard the brine and solids. Pat the chops thoroughly dry with paper towels and let them rest at room temperature for 15 minutes.
Heat a large cast-iron skillet or other heavy-bottomed skillet over medium-high heat until very hot. Add the vegetable oil and swirl to coat the pan evenly. Working in batches if necessary to avoid crowding, place the pork chops in the skillet and cook for about 5 minutes until the bottoms develop a deep golden-brown crust.
Flip the pork chops and continue cooking for about 3 minutes more. Insert an instant-read thermometer into the thickest part of each chop, being careful not to touch the bone. The internal temperature should reach 145°F for food safety.
Transfer the cooked pork chops to a warm plate and let them rest for 5 minutes before serving. Garnish with fresh flat-leaf parsley sprigs and serve alongside applesauce.
Comments
Brining adds real flavor and every ingredient is routine at Charlotte chains—no special stops needed. The stated 20 minutes ignores the brine time; plan 2 to 4 hours in the fridge plus another 15 minutes to sear and finish, so this is a make-ahead weeknight dish or a weekend project. Pork chops cook fast once they hit the pan and reheat well, making it forgiving for families; fresh rosemary is a modest cost driver but widely stocked. The orange-and-apple profile suits North Carolina's fall and winter, and applesauce bought jarred at any supermarket keeps prep light.
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