For The Most Flavorful Pork Chops, Brine Them In This (It's Liquid Gold)

Pork chops are a go-to dinner staple, but one wrong move renders them inedible. The lean meat can easily go from tender to tough when facing the heat, so it's important to fortify it with moisture prior to cooking. Leave the standard brine behind, and marinate your pork chops in apple juice for luscious results.

Pork and apples are a natural pair, so there's no reason not to use the juice when flavoring some chops. Opting for a splash of apple cider vinegar in the pork chop's brine may be how you make use of the fruit, but the juice offers plenty of flavor without the sour bite. Rather than just using a vinegar-infused saltwater solution, having apple juice as the main brining liquid infuses the chops with sweet, fruit-forward flavor.

With a well-made brine being the key to getting perfectly juicy pork chops, arming the apple juice with the right ingredients is of the utmost importance. You can mix the juice with equal parts water for a subdued taste, or go for a 2:1 ratio to have the apple feature more prominently. Stir a generous helping of salt into the liquid, along with fresh herbs and some garlic cloves. For the best results, brine the meat for at least two hours before cooking.

From roasted potatoes to seared veggies, there's no shortage of sides that pork chops can be eaten with. If you really want to elevate their flavor, though, pick sides that complement the brine's ingredients. An apple juice brine filled with thyme, rosemary, and tarragon is best served with other earthy, sweet dishes. A side of roasted garlic parmesan broccoli perfectly matches fruity, herb-forward pork chops. Roasting the garlic gives it a toasty, caramelized flavor that mirrors the apple's sweetness, while a generous dash of salty parmesan creates a delicious balance.

When infused with a citrusy brine that keeps things bright, pair the pork chops with a French-inspired arugula and chèvre salad. Made with peppery arugula, creamy goat cheese, and plums, the greatest depth the salad shows is with toasted almonds. Perfectly light but still packed with flavor, the side works wonderfully with pork chops brined with fruit juice, fresh lemon, oranges, and basil.

If you like your pork chops on the richer side, a brine packed with allspice, peppercorns, cinnamon, rosemary, and ginger is best with three-ingredient maple pecan glazed carrots. The melding of warm, earthy flavors makes the two dishes a cozy meal made for cold nights.