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Cider-brined Pork Chops

by Ben on October 19th, 2011

I made this Friday night and was less than enthusiastic with the results, but Sean and Juliana enjoyed eating it.

BRINE

  • 2 cups apple cider
  • 1 cup water
  • 1/4 cup kosher salt
  • 1/4 cup honey
  • 1/8 teaspoon ground cinnamon
  • 2 cups ice

PORK CHOPS & SAUTEED APPLES

  • 2 bone-in pork rib chops, (about 1 3/4 pounds, 1-1 1/4 inch thick), trimmed
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground ginger, divided
  • 1/4 teaspoon ground ginger, divided
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon butter
  • 1/2 cup onion, thinly sliced
  • 1/2 cup white wine
  • 1 tart apple, peeled and thinly sliced
  • 1/2 cup apple cider
  1. To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
  2. To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours.
  3. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture.
  4. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate.
  5. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil.
  6. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve.

From → Pork

2 Comments
  1. Ben permalink

    Try Dad’s brine instead:

    for TWO pork chops
    1/3 c brown sugar
    1/3 c kosher salt
    1.5 quarts water

    1.5 MORE quarts of ice water
    4 peppercorns
    1 bay leaf

    the recipe (and Alton Brown) both call for heating the water and the sugar and salt to a boil and stir till the salt and sugar go into solution.

    Then putting it in a bowl large enough to hold ALL the ingredients and the 2 pork chops.
    Then adding the additional 1.5 quarts of ice water, the peppercorns and the bayleaf then the pork chops and putting it in the refrigerator overnight.

    I, on the other hand, don’t boil it, don’t add the additional ice water and just let it sit at room temperature for a couple of hours.

    The one for shrimp just has the 1.5 qts water and the sugar and salt and the shrimp marinates 20-25 minutes

  2. Ben permalink

    Used this as the brine and let it sit 8 hours.

    2 cups apple cider
    1 cup water
    1/4 cup kosher salt
    1/4 cup honey
    1/8 teaspoon ground cinnamon
    1 cups cold water

    Used medium heat for 1/2″ thick pork chops, but should have done it hotter to sear. I made this Friday night and was less than enthusiastic with the results, but Sean and Juliana enjoyed eating it.

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