Wednesday, August 5, 2009

Apple Cider Brine for Pork

This juicy pork chop recipe, developed by cookbook author Elizabeth Krummel, is sure to become a summertime favorite. Miniature sweet peppers make a colorful side dish. Enjoy cooking!

* 2 cups cold water
* 1 cup kosher salt
* 1 cup packed light brown sugar
* 2 tsp. dried thyme, or 2 sprigs fresh thyme
* 1 tsp. whole black peppercorns
* 1 tsp. whole cloves
* 4 cups unfiltered apple cider
* 2 cups ice cubes
* 4 3/4-inch thick pork chops
* Olive oil
* Miniature sweet peppers (optional)
* Sliced French bread (optional)


1. For apple cider brine, in large saucepan over medium heat bring water, salt, brown sugar, thyme, peppercorns, and cloves to boiling. Cook, uncovered, 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat; stir in apple cider and ice cubes. Cool.

2. Place pork chops in extra-large resealable plastic bag. Pour cooled brine on chops; seal bag. Refrigerate 6 to 12 hours, turning bag occasionally to marinate evenly. Drain chops; discard brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.

3. For charcoal grill, place oiled chops on rack directly over medium coals. Grill, covered, 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For gas, heat grill. Reduce heat to medium. Grill as above.)

4. Brush peppers and bread slices with olive oil. Add peppers to grill with chops. Grill directly over heat about 8 minutes, turning occasionally, until tender. Add bread to grill during last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread. Makes 4 servings.

1 comment :

Arlyna said...

Hmmm, pork chops. you can't do no wrong with it. Never tried that marinate though but anything with apple goes together with the chops. I usually eat the pork chops with apple sauce on the side :).