Apple Brined Pork Chops

4
Servings
5-10m
Prep Time
15-60m
Cook Time
20m
Ready In


"This is based on a Sandra Lee recipe, and definitely worth passing along. I have added some onion, garlic, and herbs to give it a bit more flavor; but, it is easy to prepare and works great on any cut of pork. I prefer, thick cut chops or a pork loin; as a tenderloin is already very tender. However, this would also be great with chicken quarters. Simply season with your favorite grill seasoning and grill. I use my outdoor grill, but an indoor grill pan would work equally as well. Try grilling thick apple slices brushed with butter - they make a wonderful side dish."

Original recipe yields 4 servings
OK
  • BRINE

Nutritional

  • Serving Size: 1 (400.2 g)
  • Calories 435.1
  • Total Fat - 20.6 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 252.1 mg
  • Sodium - 7788 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 14.8 g
  • Protein - 37.9 g
  • Calcium - 73.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0 mg

Step 1

Brine ... Add the cider/juice to a bowl and microwave until hot (2-3 minutes). Remove, and immediately add the salt, sugar, and mix until combined and the sugar and salt are dissolved. After the brine has cooled a couple of minutes, add the onion, garlic, bay leaf, thyme, peppercorns, and red pepper flakes. Then, this is very important - make sure that the brine has cooled before adding the pork. You DO NOT want to add the pork to a warm brine.

Step 2

Pork ... I prefer to brine in a ziploc bag; but, you can also use a 13x9 pan, or even a bowl - but make sure to use non-reactive (glass). The pork should be completely covered. Also, if you are preparing a larger loin, you can double the brine recipe. Thinner chops 4-8 hours; but, larger and thicker cut chops and loin can go, 8-24 hours.

Step 3

Grill ... Remove the chops from the brine, rinse, pat dry, and let them rest a bit to take the chill off. Then, brush lightly with olive oil and season with the grill seasoning on both sides. Obviously, this recipe is using chops, so I suggest grilling; but, if you are using a loin or other cut, you may want to use your favorite cooking method.

Step 4

Grilling times obviously will depend on the cut and thickness of the pork. I like to use a grill; but, a cast iron pan also works very well. And, use a thermometer if you are not sure on the temperature of the chops. I remove the pork when they are just under 145 degrees; and let them rest, covered with foil for 5 minutes before serving. They will continue to cook a bit more.

Step 5

Serve ... As mentioned above, I love to grill up thick slices of apples and onions, simply brushed with butter, salt and pepper to go with the chops. But mashed potatoes, applesauce, or sauteed cabbage would all be delicious side dishes. ENJOY!

Tips & Variations


No special items needed.

QueenBea

I cut back this recipe for 2 using bone in sirloin chops and we really enjoyed these tender chop. A keeper recipe for sure.

review by:
(21 Jul 2014)

Shadows1

I made this for the Oct. Outdoor Cooking Event 2013. Very tasty and easy recipe Kim, both my wife and myself enjoyed them. I only had two thin chops so I adjusted the recipe accordingly. Will make agin.

review by:
(3 Oct 2013)