Apple Pie Sweet Tea Pork Chops
Apple Pie Sweet Tea Pork Chops are a fun and delicious spin on a classic combination! Enjoy the sweet and tart flavorours of the apple and cranberry chutney with the perfectly seared pork chops brined in sweet tea. This will be a meal you serve over and over again. Get ready to share this recipe . . . everyone is going to ask for it!
Why Apple Pie & Sweet Tea with Pork Chops?
Everything about this recipe is something to love! Apples and pork have been a marriage made in heaven from forever ago. But this recipe take that union to a completely new and wildly amazing level!
Apples and everything apple – like apple pie, apple crisp, and so on – are commonly assocaited with the fall, since that’s apple season. So adding some apple pie seasoning seamed too simpls. My first test recipe was just totally a hit.
Pork chops typically dry out easily, especially when cooked on the stovetop. So brining is always recommended (see below for more info). Using sweet tea adds unique element and more depth to the overall flavor.
What Is Brining?
Simply put, Brining is similar to the idea of marinading. It adds flavor and moisture to otherwise lean meats that have a tenancy to dry out.
Brine is basically salt water. When brining meat you add salt and usually sugar to water and let the meat sit in the brine to tenderize it and add moisture. By adding other elements – like tea – you also infuse the meat with that flavor.
It is a common practice to brine pork chops.
What Can I Serve with Apple Pie Sweet Tea Pork Chops?
Here are some of my recipes and other suggestions for excellent side dishes of this Apple Pie Sweet Tea Pork Chops:
- Steamed Vegetable
- Roasted Potatoes
- Garlic Mashed Potatoes
- Steakhouse Macaroni and Cheese
What Ingredients Are in Apple Pie Pork Chops?
Pork Chop Brine
- Pork Chops
- Tea Bags
- Water
- Sugar
- Table Salt
- Apple Pie Spice
Apple Cranberry Chutney
- Apples – mixed varieties (I like Jonagold & Granny Smith)
- Sweet Onion
- Canola Oil
- Butter
- Apple Cider Vinegar
- Brown Sugar
- Dried Cranberries
- Salt and Pepper
Cooking the Pork Chops
- Brined Pork Chops
- Canola Oil
- Salt and Pepper
- Fresh Parsley
How Are Apple Pie Sweet Tea Pork Chops Made?
Pork Chop Brine
- Boil 2 cups of water. Brew the tea bags in hot water for 10 minutes. Add the cold water to the tea to cool it off.
- Pour the tea into a container to brine the pork chops. Mix in and dissolve the sugar and salt. Mix in the apple pie spice.
- Add the pork chops and cover. Place the container in the fridge for 8 hours or overnight.
Apple Cranberry Chutney
- In a medium saucepan over medium heat, heat up the canola oil and butter. Add in the apples and onions. Season with salt and pepper and cook until soft, about 10 minutes.
- Add in the brown sugar, apple cider vinegar, and cranberries. Mix until the brown sugar is dissolved.
Cooking the Pork Chops
- Heat the canola oil in a medium to large skillet over medium-high heat. Season the brined pork chops with salt and pepper on both sides. Cook for about 2-3 minutes per side until they read 145℉ on an instant read thermometer. Let the chops rest for about 5 minutes before cutting.
- Place some apple cranberry chutney on top of the pork chops or on the side and garnish with a little chopped fresh parsley. Enjoy!
Recipe Pro Tips
Brining. As I mentioned earlier, brining is one of the most valuable things to do to ensure pork chops do not dry out. So don’t skimp on this step. For optimal flavor, I recommend brining the pork chops 24 hours.
Bring to Room Temp. Take the pork chops out of the fridge 1 hour before you start cooking. Leave them in the brine but remove the lid. This will warm them up enough so they will cook evenly without burning.
Be Care of the Burn! Since the chops have been brining in sugar, they will crisp up and get a little charred. So you have to be careful! Keep an eye on them. Even if you have to flip them over more than once, that’s ok. Just be careful not to have the heat up too high!
Use that Thermometer! Don’t guess. Use an instant read thermometer to be sure you get an accurate reading.
What Are Some Variations of Apple Pie Sweet Tea Pork Chops?
Apple Substitutions. I use Jonagold and Granny Smith apples for this recipe. If you cant find these, heres some suggestion to try. Jonagold: Jonathan (best option), Ambrosia, or Cameo. Granny Smith: Pink Lady (best option), Braeburn, or Golden Delicious.
This is a recipe you can play around with a bit. Try different apples to make the chuteny your own! But do your reasearch! Not all apples are good for cooking. Stick with Fuji and Honeycrisp, (sweet), Ambrosia, Jonagold, Golden Delicious (mid-range), and Granny Smith and Pink Lady (tart).
Use a Variety Of Apple. This is a recipe you can play around with a bit. Try different apples to make the chuteny your own! But do your reasearch! Not all apples are good for cooking. Stick with Fuji, Gala, and Honeycrisp, (sweet), Ambrosia, Jonagold, Golden Delicious (mid-range), and Granny Smith and Pink Lady (tart).
Add Some Potatoes. Adding some diced potatoes will make the chutney into a has for an expanded and delicous variety!
FAQ’s for Apple Pie Sweet Tea Pork Chops
You can store them in the fridge in an airtight container for up to 3-4 days.
The best option is on the stove. Heat some canola oil in a skillet over medium and warm the chops cover for 2-3 minutes. Turn and warm covered for anothe 1-2 minutes
Yes! Freeze the leftovers in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it on the counter for up to 2 hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
Other Amazing Recipes That You’ll Love!
Dijon Pork Chops with Herbed Potatoes
Lamb Loin Chops with Garlic Mustard Sauce
FOLLOW BACON AND VODKA
Apple Pie Sweet Tea Pork Chops
Ingredients
Pork Chop Brine
- 8 Pork Chops
- 6 Tea Bags
- 2 cups Hot Water
- 2 cups Cold Water
- 1/2 cup Sugar
- 2 teaspoons Table Salt
- 2 Tablespoons Apple Pie Spice
Apple Cranberry Chutney
- 2 Cups Apples – mixed varieties, peeled and diced I like using Jonagold and Granny Smith
- 1/4 Cup Sweet Onion, diced
- 1 Tablespoon Canola Oil
- 1 Tablespoon Butter
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Brown Sugar
- 1/4 Cup Dried Cranberries
- Salt and Pepper to taste
Cooking the Pork Chops
- 8 Brined Pork Chops
- 2 Tablespoons Canola Oil
- Salt and Pepper to taste
- Fresh Parsley, chopped for garnish
Instructions
Pork Chop Brine
-
Boil 2 cups of water. Brew the tea bags in hot water for 10 minutes. Add the cold water to the tea to cool it off.
-
Pour the tea into a container to brine the pork chops. Mix in and dissolve the sugar and salt. Mix in the apple pie spice.
-
Add the pork chops and cover. Please the container in the fridge for 8 hours or overnight.
Apple Cranberry Chutney
-
In a medium saucepan over medium heat, heat up the canola oil and butter. Add in the apples and onions. Season with salt and pepper and cook until soft, about 10 minutes.
-
Add in the brown sugar, apple cider vinegar, and cranberries. Mix until the brown sugar is dissolved.
Cooking the Pork Chops
-
Heat the canola oil in a medium to large skillet over medium-high heat. Season the brined pork chops with salt and pepper on both sides. Cook for about 2-3 minutes per side until they read 145℉ on an instant read thermometer. Let the chops rest for about 5 minutes before cutting.
-
Place some apple cranberry chutney on top of the pork chops or on the side and garnish with a little chopped fresh parsley. Enjoy!
Recipe Notes
Pro Tips
Brining. As I mentioned earlier, brining is one of the most valuable things to do to ensure pork chops do not dry out. So don’t skimp on this step. For optimal flavor, I recommend brining the pork chops 24 hours.
Bring to Room Temp. Take the pork chops out of the fridge 1 hour before you start cooking. Leave them in the brine but remove the lid. This will warm them up enough so they will cook evenly without burning.
Be Care of the Burn! Since the chops have been brining in sugar, they will crisp up and get a little charred. So you have to be careful! Keep an eye on them. Even if you have to flip them over more than once, that’s ok. Just be careful not to have the heat up too high!
Use that Thermometer! Don’t guess. Use an instant read thermometer to be sure you get an accurate reading.
Variations
Use a Variety Of Apple. This is a recipe you can play around with a bit. Try different apples to make the chuteny your own! But do your reasearch! Not all apples are good for cooking. Stick with Fuji, Gala, and Honeycrisp, (sweet), Ambrosia, Jonagold, Golden Delicious (mid-range), and Granny Smith and Pink Lady (tart).
Add Some Potatoes. Adding some diced potatoes will make the chutney into a has for an expanded and delicous variety!