Cider Brined Pork Chops

Today’s pork is leaner than the pork that was commercially available in years past. While this is a nutrition plus, it means overcooking it can result in meat that is tough and dry with little flavor. Brining pork assures the meat will be juicy and tender with any cooking method and using a flavorful liquid like apple cider is a great way to add a depth of flavor without adding extra calories.

1 bottle hard cider or 12 ounces fresh cider
3 tbsp salt
4 tbsp light brown sugar
4 pork chops, at least 1 inch thick
2 garlic cloves , crushed
1 tsp freshly ground black pepper
SAUCE:
¼ cup cider vinegar
2 tablespoons olive oil
pinch of salt
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper

Place the pork chops in a ceramic dish or large zip-lock pastic bag. Combine the cider, salt, brown sugar, and garlic and stir to dissolve the sugar. Pour the cider mixture over the pork chops and chill for at least 12 hours or up to 24 hours. Remove from the marinade, pat dry and grill, broil or fry as desired.

For a quick sauce, wisk the cider vinegar, olive oil, salt, sugar and black pepper together till the sugar is dissolved. Serve drizzled over the cooked chops.

  1. Hi Kathy, these look yummy! Great picture!

  2. I use a lot of apple cider when grilling pork along with a very similar sauce I use for basting

  3. this almost sounds like a terriaki that I mske…love the brown sugar flavor, really nice taste on these chops … am sure these are fabulous1

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