Cider-Brined Porterhouse Pork Chops – a delicious recipe with pork chops, salt, maple syrup, thyme, thyme, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 teaspoon hot sauce and stir until ice dissolves to create brine.
2
Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1 to 2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 teaspoon hot sauce; set aside.
3
Prepare a grill to medium-high heat (about 450 degrees F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. During the last 2 minutes, brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 minutes.
354
kcal
Calories
14
g
Fat
29
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 porterhouse (bone-in loin) pork chops about 3/4-inch thick, 1/3 cup table salt OR fine sea salt, 1/3 cup maple syrup, 2 teaspoons dried thyme, and more.
Yes, Cider-Brined Porterhouse Pork Chops 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.
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