Prep 4 hrs
Cook 22 mins
This is a recipe I want to try and comes from Food Network Canada.
- 6 pork chops, about 1 inch thick each
- 2 cups cold water
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 cup apple cider
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh ground black pepper
- 3 stalks fresh rosemary, whole branches
- 2 bay leaves
- In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
- Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
- Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
- After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
- Preheat the barbecue to 500°F/250°C with heat on one side of the grill and no heat on the other.
- Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300°F/150°C and move the chops to the cool side of the grill.
- Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
- Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.
This is delicious! I used apple juice instead of cider but otherwise made as directed. I couldn't make it the day that I wanted so it actually marinated for 2 days! We had this with salad and mashed potatoes. Made for Went to the Market tag game. Thanks Boomie! :)
This is outstanding. I reduced the brine by half and used 6 boneless pork loin chops. I had to use dried rosemary not having fresh on hand. The chops were well seasoned and the brine helps to keep them moist and tender. Made for *Comfort Cafe*
This was really delicious! Everyone loved it and thankfully I made enough for leftovers. I used cherry cider instead of apple and it worked very well. The subtle sweet flavor complemented the meat perfectly without overpowering it. I served this with Spinach and Roasted Cauliflower Salad and it paired very nicely. A definite make-again! Thanks for sharing!