The reset

From the January 2026 Table
Brined pork chops cooked your way, seared hot and finished with savory apples, green beans, crispy potatoes, and a simple yogurt sauce. A modern New Year’s plate built on classic flavors.

Serves

2

time

~ 45-60 mins

skill

5/10

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ingredients

Pork

  • 4 boneless pork chops (about 1½ inches thick)
  • Simple pork brine (see Kitchen Notes)
  • Neutral oil, for searing
  • Salt and pepper, as needed

Apples

  • 2–3 apples, diced
  • Butter (small amount)
  • Chicken stock (for deglazing)
  • Salt

Green Beans

  • Fresh green beans, trimmed
  • Olive oil
  • Salt & black pepper
  • Garlic, minced
  • Soy sauce (small splash)

Greek Yogurt Sauce

  • Greek yogurt
  • Worcestershire sauce
  • Dijon mustard
  • Olive oil
  • Garlic powder
  • Smoked paprika
  • Salt & black pepper

To Serve (Optional)

  • Crispy potatoes
  • Roasted sweet potatoes
  • Fresh thyme

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directions

Brine the Pork

  1. Brine the pork chops using your standard brine recipe.
  2. Remove from the brine, rinse lightly if needed, and pat completely dry.

Sous Vide the Pork (Optional)

  1. Season the pork lightly with salt if needed.
  2. Seal in a bag with no added butter or aromatics and cook sous vide until tender and fully cooked.
  3. Remove from the bag and pat very dry before searing.

Sauté the Apples

  1. Heat a skillet over medium heat with a small amount of butter.
  2. Add diced apples and cook until just tender.
  3. Season lightly with salt, then remove from the pan and set aside.

Sauté the Green Beans

  1. Heat olive oil in a pan over medium-high heat.
  2. Add green beans, season with salt and pepper, and cook until tender.
  3. Add garlic and a small splash of soy sauce at the end. Toss briefly and remove from the heat.

Greek Yogurt Sauce

  1. Stir together Greek yogurt, Worcestershire sauce, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper.
  2. Taste and adjust seasoning. The sauce should be savory and lightly smoky.
  3. Serve alongside the potatoes or spoon lightly onto the plate.

Sear the Pork & Finish

  1. Heat a heavy skillet over medium-high heat with neutral oil.
  2. Sear pork chops until deeply golden on both sides.
  3. Remove pork and let rest.
  4. Return the apples to the pan, deglaze with a small splash of chicken stock, scraping up the fond.
  5. Add a knob of butter, season with salt, and warm the apples through.

Plate

  1. Slice the pork chops.
  2. Spoon apples and pan juices over the pork.
  3. Serve with green beans, potatoes, and yogurt sauce if using.

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Tennessee Tastebuds Tip

Cooking the apples ahead of time keeps their texture intact and allows them to pick up the pork fond when returned to the pan.

Kitchen Notes

Simple Pork Brine: Dissolve ¼ cup kosher salt in 4 cups cold water. Add bay leaf, black peppercorns, garlic, and a small pinch of ground cloves. Add time to recipe for brining.

Submerge the pork and refrigerate for 1–4 hours. Rinse lightly, pat dry, and cook as directed.

Cook’s Note: Sous vide makes this recipe more forgiving, but it isn’t required. Pork chops can be pan-seared, pan-seared and oven-finished, or grilled over direct heat. Cook to an internal temperature of 145–150°F and rest before slicing.

© 2026 Tennessee Tastebuds · Nathan Walker