Created by Kchurchill5 "RIP" Forever in our Kitchen on October 22, 2012
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!