4 Center cut pork chops, approximately 1 ½ inches thick, fat trimmed
2 Granny Smith apples, diced
1 Large onion, diced
¼ Cup Brown sugar
Jessi’s Flaming Fruit Sauce Orange-Cranberry
1 Cup Apple Juice
¼ Cup Sea Salt, or Kosher Salt
1 tsp white pepper
Dissolve salt into a ½ cup of water, heating in a small pan or microwave safe bowl. Mix dissolved salt-water and pepper into apple juice. Once cooled, place brine into quart sized sandwich bag along with the trimmed pork chops. Let sit in brine at least overnight. I have let them sit up to 3 days and the longer they brine, the better they taste. Before cooking, take out of brine and pat pork chops dry.
In a non-stick pan, saute` apples and onions in butter and brown sugar until onions are clear and soft. Here is where you can get fancy with it. I take a sharp knife and cut a pocket into the pork chops, then stuff them with the cooled apples and onions. I also set some of the apples and onions aside, to serve on top of the chops.
Preheat oven to 350 degrees. Season the stuffed chops with salt and pepper, then sear off at high heat in a cast iron pan or on a grill. I use a mix of butter and oil for searing. Transfer to a baking dish, cover with foil and bake approximately 30 minutes, until internal temp reaches 160 degrees. Pork should be just barely pink.
Top with remaining apples/onions and a large spoonful of Orange-Cranberry Sauce. I usually serve with caramelized spinach (saute` spinach down with butter, a pinch of sea salt and a little brown sugar until all the liquid is reduced).