Cider-Brined Pork Chops with Grilled Apples

Name: Cider-Brined Pork Chops with Grilled Apples
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 15
Cuisine: Global
Ingredients: 355 milliliters hard apple cider; 6 Tbsps apple jelly; 1 teaspoons whole black peppercorns; 2 Tbsps Calvados or applejack (apple brandy); 1 Tbsp dried rosemary; 1 Tbsp dried sage; 2 teaspoons dried thyme; 4 Granny Smith apples, each cut into 6 wedges and cores removed; 118 milliliters kosher salt; 15 servings Extra-virgin olive oil; 4 center-cut pork loin chops, each about 12 ounces and 1 1/2 inches thick, trimmed of excess fat; 2 Tbsps unsalted butter

This recipe serves 15. One portion of this dish contains around 8g of protein, 18g of fat, and a total of 257 calories. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free diet. Head to the store and pick up sage, calvados, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

In a large bowl mix the brine ingredients.

Ingredients you will need

Brine

Equipment you will use

Bowl

Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly.

Ingredients you will need

Brine

Equipment you will use

Ziploc Bags

Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 1 hours, turning the bag every 30 minutes.

Equipment you will use

Bowl

Remove the chops from the bag and discard the brine. Rinse the chops under cold water and pat dry with paper towels. Lightly brush or spray the chops with oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat.

Ingredients you will need

Brine

Water

Cooking Oil

Equipment you will use

Paper Towels

Grill

In a small saucepan over medium-low heat, warm the jelly and butter, stirring until the jelly melts.

Ingredients you will need

Butter

Jelly

Equipment you will use

Sauce Pan

Remove from the heat and stir in the Calvados. If the glaze cools, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the grilled pork.

Ingredients you will need

Calvados

Sauce

Pork

Brush the remaining glaze all over the apple slices and then the chops.

Ingredients you will need

Apple

Glaze

Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the center, about 10 minutes, turning once.

Equipment you will use

Grill

Remove the chops from the grill and let rest for 3 to 5 minutes. While they rest, grill the apples over direct medium heat until crisp-tender, about 2 minutes, turning once.

Ingredients you will need

Apple

Equipment you will use

Grill

Serve the chops and apples warm with the reserved glaze.

Ingredients you will need

Apple

Glaze

Equipment

Ingredients

Servings:

355milliliters

hard apple cider 6Tbsps

apple jelly 1teaspoons

whole black peppercorns 2Tbsps

Calvados or applejack (apple brandy)1Tbsp

dried rosemary 1Tbsp

dried sage 2teaspoons

dried thyme 4

Granny Smith apples, each cut into 6 wedges and cores removed 118milliliters

kosher salt 15servings

Extra-virgin olive oil 4

center-cut pork loin chops, each about 12 ounces and 1 1/2 inches thick, trimmed of excess fat 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.