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Cider-Brined Pork Chops

Cider-Brined Pork Chops
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Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (soaking in a salt solution) helps keep the chops firm and juicy, but even brining will not prevent dry hard chops if overcooked. Bone-in rib chops at least 1 inch thick are the best choice for this recipe, and each one is typically large enough to feed two people. Using the thicker chops and dividing them before serving is much better than trying to cook super-thin chops, which can easily be overcooked before they are browned on the outside.

Prep: 50 minutes | Total Time: 4 1/4 hours (including 3 hours brining)
  • 2 cups
    apple cider
  • 1 cup
  • 1/4 cup
    kosher salt
  • 1/4 cup
  • 1/8 teaspoon
    ground cinnamon
  • 2 cups
  • 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
  • 2 teaspoons
    extra-virgin olive oil
  • 1 teaspoon
  • 1/2 cup
    onion, thinly sliced
  • 1/2 cup
    white wine
  • 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.


Nutritional Information

Makes: 4 servings
  • Calories87
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol3 mg
  • Carbohydrates8 g
    • Dietary fiber1 g
  • Protein0 g
  • Sodium295 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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