Cider-Brined Pork Chops

By Meridian - 26751

  • Cider 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 chopped fresh sage

  • 1 teaspoon freshly ground pepper

  • 1/4 teaspoon ground ginger, divided

  • 2 teaspoons extra-virgin olive oil

  • 1 teaspoon butter

  • 1/2 cup thinly sliced onion

  • 1/2 cup white wine

  • 1 tart apple, peeled and thinly sliced

  • 1/2 cup apple cider

  1. MAKE AHEAD TIP: Brine chops (Steps 1-2) for up to 8 hours

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Serves 4.

Nutritional Facts

Per serving
261 calories
12 g fat (4 g sat
6 g mono)
74 mg cholesterol
8 g carbohydrate
22 g protein
1 g fiber
79 mg sodium
490 mg potassium.
Nutrition bonus
Selenium (51% daily value)
Zinc (22% dv)
Potassium (14% dv).
1/2 Carbohydrate Serving
1/2 fruit
3 lean meat

dinner pork

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