Cider Brined Pork Chops

Posted by Katie Meehan

Bare Naked Brined Pork Loin Chops: (Brined 8 Chops cut 1" thickish)

6-8 Pork Loin Chops, bone-in, purchased mine from my local Whole Foods

1 bottle Crispin Cider's Bare Naked Organic Hard Apple Cider (22oz.), found easily at Whole Foods stores!

10 oz. cool water

1/4 c. Kosher salt

2 Tbsp. sugar

1 tsp. Allspice berries, barley crushed

1 tsp. Tellicherry peppercorns, barely crushed

2 Tbsp. olive oil

1 Tbsp. honey

1 tsp. apple cider vinegar

1 Tbsp. chopped, fresh thyme and rosemary

Pinch of salt and fresh ground pepper

Directions

Combine cider, water, salt and sugar in a large container and stir until most of the salt and sugar are dissolved.

Add in the peppercorns, Allspice and pork chops, making sure the brine covers the pork. Let the mixture sit for 40 min. or an hour before grilling. Remove from the brine and patdry with paper towels.

Make the glaze by combining the herbs with the oil, vinegar, and honey. Stir to combine.

You can use an indoor grill or an outdoor grill, just make sure that you have enough room to cook indirectly on the grill space over medium heat. Oil the grill and sear each side of the chops for 2-3 minutes.

Brush the chops with the glaze on one side, turn over onto indirect heat and cook. Glaze the other side, turn over and finish chops until you reach an internal temperature of 145. Pull off the grill and rest 5 minutes before serving.

 

An crowded grill- don't be like me! The more space the better

 

We paired the chops with some roasted carrots and a Yukon Gold and parsnip mash. A fall meal at it's best!

 

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Categories: Main Course, Gluten-Free!

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