Cider-Brined Pork Chops
Is there a better way to enjoy fall than warm pork chops brined with apple cider?
Ingredients
- 3 sprigs fresh rosemary
- 1 cup (240 ml) water
- 2 cups (480 ml) apple cider
- 1/4 cups (60 ml) salt
- 2 tablespoons (30 ml) whole-grain mustard
- 4 pieces (14 oz) center cut pork loin chops
- 1 bay leaf
- 1/4 cups (60 ml) sugar
- 10 black peppercorns
Instructions
Brine
Step 1
To make brine, place first 8 ingredients in saucepan and bring to boil; let cool to room temperature. Refrigerate until chilled, about 1 hour.
Step 2
Pour brine into 1 gallon (3.8 L) zip-close plastic bag and add pork chops. Seal tightly and refrigerate for 12 to 24 hours.
Step 3
Remove pork chops, discarding brine, and pat dry.
Cooking
Step 1
Set egg to direct cooking at 400°F/204°C.
Step 2
Cook pork chops on EGG for about 8 minutes per side or until cooked through to center.
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