Cider-Brined Pork Chops With Grilled Apples Recipe

Name: Cider-Brined Pork Chops With Grilled Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine:; 1 1/2 cups hard apple cider; 1/2 cup kosher salt; 1 tablespoon dried rosemary; 1 tablespoon dried sage; 1 1/2 teaspoons dried thyme; 1/2 teaspoon whole black peppercorns; Pork:; 4 center-cut pork loin chops, each about 12 ounces and 1 1/2 inches thick, trimmed of excess fat; Extra-virgin olive oil; Glaze:; 6 tablespoons apple jelly; 2 tablespoons unsalted butter; 2 tablespoons Calvados or applejack (apple brandy); Grilled Apples:; 4 Granny Smith apples, each cut into 6 wedges and cores removed

Servings: persons

Brine:
1 1/2 cups hard apple cider
1/2 cup kosher salt
1 tablespoon dried rosemary
1 tablespoon dried sage
1 1/2 teaspoons dried thyme
1/2 teaspoon whole black peppercorns
Pork:
4 center-cut pork loin chops, each about 12 ounces and 1 1/2 inches thick, trimmed of excess fat
Extra-virgin olive oil
Glaze:
6 tablespoons apple jelly
2 tablespoons unsalted butter
2 tablespoons Calvados or applejack (apple brandy)
Grilled Apples:
4 Granny Smith apples, each cut into 6 wedges and cores removed

1
In a large bowl mix the brine ingredients. Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 11/2 hours, turning the bag every 30 minutes.
2
Remove the chops from the bag and discard the brine. Rinse the chops under cold water and pat dry with paper towels. Lightly brush or spray the chops with oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat.
3
In a small saucepan over medium-low heat, warm the jelly and butter, stirring until the jelly melts. Remove from the heat and stir in the Calvados. If the glaze cools, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the grilled pork. Brush the remaining glaze all over the apple slices and then the chops.
4
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the center, about 10 minutes, turning once. Remove the chops from the grill and let rest for 3 to 5 minutes. While they rest, grill the apples over direct medium heat until crisp-tender, about 2 minutes, turning once. Serve the chops and apples warm with the reserved glaze.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Brine:, 1 1/2 cups hard apple cider, 1/2 cup kosher salt, 1 tablespoon dried rosemary, and more.

Yes, Cider-Brined Pork Chops With Grilled Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Brined Pork Chops With Grilled Apples

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