Ingredients

• 1/4 cup honey
• 1/4 cup kosher salt
• 1 quart water
• 4 (8 ounce) thick-cut boneless pork chops
• 1 pinch coarse-ground black pepper
• 1/4 cup butter
• 1/4 cup olive oil
• 3 sprigs fresh rosemary
• 2 apples, cored and quartered

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Instructions

1. Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.
2. Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.
3. Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.
4. Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.
5. Bake in the preheated oven until pork chops are cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops from skillet and allow to rest a few minutes before serving.