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For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place pork chops in brine to cover. If necessary, place a plate on top of pork chops to keep them submerged. Cover container or seal bag.
Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with Pork Rub.
Grill over medium heat 4 to 6 minutes per side or until pork is desired doneness.
Love this recipe! I put my chops in the brine as soon as I get home from the store in quart bags (3 to a bag for 2 people) and then freeze. When I am ready to use them I thaw them out and the brining is done. Bake, fry, grill or bread they are delicious.
E | November 24, 2013