Pork Chops Brined In Cider

Pork Chops Brined In Cider


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

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Brining pork chops leaves them succulent and tender. The apple cider gives a hint of sweetness as well. Double or center cut should be used and should be at least 1 inch thick. Serve with a nice salad and some hearty potatoes and you’ll have a wonderful weekend dinner that’s easy to make.

  • 4 Bone-In Double Or Center Cut Pork Chops (At Least 1 Inch Thick)
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Maple Syrup
  • 4 Cups Apple Cider
  • Water
  • 1 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 4 Garlic Cloves (Unpeeled)
  • 4 Teaspoons Chopped Fresh Rosemary
  1. Remove chops from refrigerator and let come to room temperature. In large-size bowl with a spout, combine kosher salt, maple syrup, and apple cider. Making sure that kosher salt and maple syrup have dissolved. Place pork chops in large-size zip lock container or plastic container with lid. Pour brine over chops and add enough water to cover chops if needed. Seal bag or place lid on container. Place in refrigerator at least 6 hours or overnight.
  2. Remove pork chops from brine, rinse and pat dry with paper towels. Season both sides with freshly ground pepper. I find that you don’t need to season with salt at this point as the brine has done the work for you.
  3. In a large-size heavy skillet or grill pan add olive oil and turn heat to a medium. Get oil heated up. Add pork chops and sear 3 minutes until browned. Flip and sear other side 3 minutes. Add butter, garlic, and rosemary. Cook 6 minutes until meat thermometer inserted in center reads 145 degrees.
  4. Remove chops and garlic cloves to cutting board. Let rest 5 minutes. Transfer to serving platter. Serve with salad and potatoes.
  5. Serves 4
  6. Prep Time: 10 Minutes Cook Time: 14 Minutes Total Time: 24 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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