APPLE CIDER BRINED PORK CHOPS
Soaking pork chops in a brining solution before grilling can break down some of the meat’s muscle tissue while drawing in moisture. Our Apple Cider Brine adds some sweetness and spice to the meat, making these chops a perfect match for our Grilled Papaya and Pineapple Salsa.
Yield: Serves 10.
July 02, 2019
- Apple Cider Brine*
- 10 bone in pork loin chops, 1 inch thick
- Grilled Papaya and Pineapple Salsa*
- Divide brine between two extra-large heavy zip-lock plastic bags. Submerge pork chops in brine, adding cold water if necessary to cover pork. Seal bags and place in a large food-safe container. Refrigerate for at least 3 hours or up to 12 hours.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, remove pork from brine; discard brine. Rinse pork under cold running water and pat dry.
- Grill pork over medium heat on natural gas barbecue until cooked through, about 20 minutes. Serve with Grilled Papaya and Pineapple Salsa.
433 calories, 23 g fat, 52.6 g protein, 0 g carbohydrate, 0 g fibre, 168 mg sodium
*Ingredient not included in nutritional analysis.
- 4 cups apple cider or apple juice
- 4 cups water
- 1 cup chopped onion
- 1 cup kosher salt
- 1/2 cup liquid honey
- 1 tsp black peppercorns
- 1 tsp mustard seed
- 4 whole cloves
- 3 cloves garlic, crushed
- 1 cinnamon stick
- 1 sprig fresh sage
Yield: Makes about 10 cups.
- Combine all ingredients in a medium non-reactive saucepan. Bring to a boil over medium heat, stirring to dissolve salt. Remove from heat and cool slightly.
- Pour brine into a heatproof bowl and cool to room temperature, stirring occasionally. Refrigerate until cold.