Combine 6 cups apple cider, vinegar, 1/3 cup brown sugar, and salt in a large saucepan for brine. Heat and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add ice cubes to cool mixture. Divide pork chops between two large resealable bags set in shallow bowls. Divide brine between the bags. Seal bags and refrigerate for 2 to 4 hours.
Brining locks in moisture and helps retain the natural juices in the pork. Adding apples and cinnamon help enhance the flavor.
Servings and Ingredients
|8 c. Hy-Vee apple cider, divided|
|½ c. Hy-Vee apple cider vinegar|
|⅓ c. plus 3 tbsp. Hy-Vee brown sugar, packed, divided|
|⅓ c. kosher salt|
|3 c. ice cubes|
|6 boneless pork chops, 1-inch-thick|
|1 (2-inch long) cinnamon stick|
|2 tbsp. Hy-Vee salted butter|
|Hy-Vee ground black pepper|
|2 Gala apples, cored and cut into wedges|
|10 fresh sage leaves|
Things To Grab
- Large saucepan
- 2 large resealable plastic bags
- 2 shallow dishes
- 15x10x1-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Meat thermometer
Preheat oven to 425 degrees. Line a 15x10x1-inch baking pan with foil. Spray with nonstick spray. Combine remaining 2 cups apple cider, remaining 3 tablespoons brown sugar and cinnamon stick in a medium saucepan for glaze. Bring to boiling; reduce heat. Simmer for 20 to 30 minutes or until reduced by half. Stir in butter. Set aside.
Remove chops from bags; discard brine. Rinse meat; pat dry. Place in prepared baking pan. Sprinkle with pepper. Arrange apples along edges of pan. Bake 15 minutes. Turn chops and apples. Brush glaze on apples and place sage on pork. Bake for 10 to 15 minutes more or until pork is done (145 degrees). Serve pork with apples and remaining glaze.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.
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