Cider-Brined Grilled Pork Chops
Ingredients:
For the brine
- 4 cups apple cider
- 2 cups water
- ¼ cup salt
- ¼ cup light brown sugar
- 3 bay leaves
- 1 tablespoon black peppercorns
- 3 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 8 bone-in pork chops
- 4 apples (sliced into ¼-inch rounds)
- Olive oil
- freshly ground black pepper
For the sauce
- ⅓ cup apple cider
- ¼ cup whole grain mustard
- ¼ cup Dijon mustard
- ½ teaspoon salt
- 1 tablespoon light brown sugar
- Pinch red pepper flakes
Instructions:
To prepare the brine
- Combine all ingredients in a medium pot over low-medium heat. Stir to dissolve the brown sugar and salt. Once dissolved, allow to simmer 5 minutes, then remove from the heat and cool to room temperature.
- Add pork chops to a zip-top bag (you may need two) and pour the brine over the pork. Place in the refrigerator for 8 hours. Remove the pork chops from the brine and pat dry. Discard the brine. Season the pork chops with kosher salt and freshly ground black pepper.
To prepare the sauce
- Add all ingredients to a small saucepan. Whisk to combine and set aside while you heat the grill.
- Heat the grill to medium high, about 400° F. Grill the pork chops for about 5 minutes, then flip and cook an additional 5 minutes, until a thermometer inserted reads 140-145° F. Remove chops from the grill to a platter and cover loosely with foil to rest for about 10 minutes.
- While the pork chops rest, lightly brush the apple slices with olive oil. Place the apples on one side of the grill and grill about 2 minutes per side, until softened. On the other side of the grill, place the saucepan with the sauce. Whisk until thickened, about 8 to 10 minutes.
- Serve the pork chops with sauce spooned over them and apples on the side.