Apple Cider Brine for Pork
Recipe from Better Homes and Gardens
Cider in the brine adds a hint of apple flavor to the grilled chops in this easy dinner recipe.
Prep Time: 30 mins
see savings2 cupscold water
see savings1 cupkosher salt
see savings1 cuppacked light brown sugar
see savings2 teaspoonsdried thyme, or 2 sprigs fresh thyme
see savings1 teaspoonwhole black peppercorns
see savings1 teaspoonwhole cloves
see savings4 cupsunfiltered apple cider
see savings2 cupsice cubes
see savings4 3/4 inch thicknatural pork chops*
see savingsOlive oil
see savingsMiniature sweet peppers (optional)
see savingsSliced French bread (optional)
For apple cider brine, in large saucepan over medium heat bring water, salt, brown sugar, thyme, peppercorns, and cloves to boiling. Cook, uncovered, 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat; stir in apple cider and ice cubes. Cool.
For charcoal grill, place oiled chops on rack directly over medium coals. Grill, covered, 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For gas, heat grill. Reduce heat to medium. Grill as above.)
Brush peppers and bread slices with olive oil. Add peppers to grill with chops. Grill directly over heat about 8 minutes, turning occasionally, until tender. Add bread to grill during last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread. Makes 4 servings.
Per Serving: cal. (kcal) 214, Fat, total (g) 6, chol. (mg) 105, sat. fat (g) 2, carb. (g) 5, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 5, pro. (g) 33, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1481, Potassium (mg) 541, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet