1 boneless pork chop (bone-in works fine too)
1/2 apple
Dash of cinnamon
Dash of nutmeg
1 tbsp salt
1 tbsp grass-fed butter (or sub ghee)
1 bay leaf (optional)
Whole black peppercorns (optional)
1 clove garlic (optional)
PREPARATION
A least an hour before cooking, brine your pork chop and let it sit in the fridge until you’re ready. Brining will make your pork chop extra moist and tender (after learning this, I never make ANY pork chop without brining it first. You’ll never have dry pork chops again).
For the brine, get a freezer baggie with a zip lock top (a bowl or pan will work too). Pour in 1 tbsp of salt, 1 bay leaf, a couple of whole black peppercorns, and a smashed glove of garlic.
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