Thick Pork Chops with Spiced Apples and Raisins

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Amazing! I have made this so many times! So yummy! I serve with mashed potatoes and asparagus! Everyone that I have served it to wants the recipe!

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Delicious and pretty easy, too. Definitely recommend.

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Great taste, easy to make

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This is a great recipe. I saw a review that asked about a roast. I always brine my pork loin in 2 cups water, 1 cup of maple syrup, 1/2 cup kosher sale, 1/2 cup sugar. Throw in diced onion, chopped celery, chopped carrot and a bay leaf or two. Do in the morning and cook in the evening. The best.

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This was delicious. It was a big hit! Thanks Tyler!!!

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It was wonderful. I had never used raisins, ground clove or
dry mustard. Tyler keeps his recipe's simple and yet using
combinations I never would think to use together. I love his
uses.

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These pork chops are fabulous! I've made them a number of times for both my husband and I and for when we have guests. Everyone, even the pickiest of eaters, has loved these and raved about this dish! The pork chops come up out juicy and flavorful from soaking in the liquid. It's perfect for a cold winter night! Enjoy!

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I absolutely love this dish. The pork is juicy and a beautiful shade of rose. I took the liberty of having a salad with a lemon vinaigrette as a side dish. Thank you so much for this one Tyler, it's definitely going into My Recipe Box!

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These Pork Chops were Awesome! Definitely check them after 20 minutes of roasting, because, like another reviewers, were done. I modified the brine a bit for just 2 chops. I used:
1/4 cup of salt (table
cran-apple juice (just to cover chops in bowl
1/2 cup brown sugar
pepper

These were great, easy and I will definitely make these again and again!

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Take a look at the ratios on the brine - I think there's a mistake there; 1 cup of kosher salt will barely dissolve in a gallon of water, and there should be more sugar to salt in the brine. I believe the right ratio of salt to water should be 20:1??? I find it hard to believe that all these comments were about the same recipe as I made - the brine made the meat waaaay too salty to consume after cooking! This recipe needs to be re-written.