Broiled Pork Chops with Red Apple Balsamic Glaze

It’s easy to overcook lean meats like pork which results in dry, tough meat. Brining the meat before cooking helps to break down the protein in the muscle fibers and results in juicier, tender meat.

4 pork chops, about 8 to 10 ounces each and 1 to 1 1/4inches thick

1/4 cup kosher salt

1 tablespoon plus 1 teaspoon chopped fresh rosemary leaves, divided

1/2 cup OLIVE & VINE Red Apple Orchard balsamic vinegar

2 tablespoons unsalted butter

1 medium-sized apple

salt and freshly ground black pepper, to taste

fresh rosemary sprigs to garnish (optional)

 

To prepare the brine, fill a medium-sized bowl with 3 cups of water. Add the  salt and one tablespoon of the chopped rosemary leaves. Stir until the salt dissolves.

Place the pork chops into a zip-lock bag and pour in the brine solution.  Press to remove any air from the bag and seal tightly. Refrigerate for 2-4 hours.

Remove pork chops from the bag and place on paper towels. Pat lightly to remove as much moisture as possible and let them sit at room temperature for about 1/2 hour. 

Preheat the broiler with the oven rack 5 inches from the heat.

Cut the apple in to thin wedges and set aside.

To prepare the glaze, bring the balsamic vinegar to a boil in a small sauce pan over medium-high heat. Add the rest of the chopped rosemary leaves and the butter and stir until butter is fully melted. Add the apple wedges and cook for about 3-5 minutes. Salt and pepper to taste. Turn off heat and set aside.

Broil the pork chops about 5 minutes on each side, depending on size or until a meat thermometer registers 145 degrees F. Transfer to a serving platter, tent with foil and let rest for about 3 minutes.

Gently reheat the balsamic glaze. Add the apple wedges to the platter and drizzle the glaze over the chops and apples. Serve any extra glaze on the side. Alternately, serve this dish on 4 individual plates. Garnish with rosemary sprigs if desired.

Serves 4.