Combine 1 cup apple cider, salt, and 3 tablespoons brown sugar in a 2-quart saucepan. heat and stir until salt and brown sugar are dissolved. Remove from heat. Stir in ice, bourbon, peppercorns, garlic, and bay leaf. Cool brine to 45 degrees. Place chops in large resealable plastic bag. Pour brine over chops; seal bag. Refrigerate for 2 to 4 hours.
Brining pork chops adds juiciness and flavor. Try adding bourbon to your brining mixture for game-changing flavor!
Servings and Ingredients
|1 c. plus 1 tbsp. Hy-Vee refrigerated cold-pressed apple cider, divided|
|2 tbsp. kosher salt|
|6 tbsp. Hy-Vee dark brown sugar, divided|
|2 c. ice cubes|
|⅔ c. Midwest handcrafted bourbon, such as Cedar Ridge Iowa Bourbon|
|1 ½ tsp. Hy-Vee black peppercorns|
|2 large garlic cloves, peeled and quartered|
|1 fresh bay leaf|
|4 (8-oz. each) Hy-Vee Midwest boneless pork top loin chops, 1-inch thick|
|½ tsp. Hy-Vee paprika|
|Fresh herbs, such as basil and/or thyme, for garnish|
Things To Grab
- 2-quart sacuepan
- Large resealable plastic bag
- Shallow dish
- Charcoal or gas grill
- Small bowl
- Paper towels
- Meat thermometer
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Meanwhile, combine remaining 1 tablespoon apple cider, 3 tablespoons brown sugar, and paprika until brown sugar is dissolved. Set aside.
Remove chops from brine; pat dry. Discard brine. Grill chops 10 to 15 minutes or until done (145 degrees); turn after 6 minutes and brush with cider mixture. Let rest 5 minutes. Garnish with fresh basil and/or thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 120mg
- Sodium: 2110mg
- Total Carbohydrates: 16g
- Protein: 47g
Hy-Vee Seasons July 2020