42 Degrees' Cider-Cured Pork Chops

  • Currently 4/5


Easy and beyond delicious.
4 cups water
2 cups hard cider
1/4-1/2 cup salt
1/2 cup light brown sugar
10 peppercorns
4 bay leaves
1/2 bunch fresh thyme (or some dried)
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 apple, peeled and chopped.
4 center-cut pork loin chops, 1/14-1 1/2" thick
olive oil as needed
1. To make the brine: Combine all brine ingredients in a saucepan and bring to a boil over high heat. Remove from heat and let cool, then put in refrigerator until cold. 
2. Add the pork chops to the COLD brine. Weight them down with a plate if necessary to keep them completely submerged. Refrigerate for 1-2 days.
3. Remove the chops, pat them dry. Heat skillet over medium-high heat. When hot, add the chops and reduce to medium-low. Cook for 10 minutes, then turn over and cook for another 10 min, or until chops are no longer pink at the bone.
Meal   DinnerDish   Main Dish
Cooking Method   SauteedMain Ingredient   Pork
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Diabetic-Friendly, Wheat/Gluten-Free

Pauline Jennings

Member since Feb 2010

More recipes like this one...