BS' in the Kitchen

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Apple Juice Brined Pork Chops

October 21st, 2012 · 2 Comments · Barbecue, Dinner, Grilled, Pork

While I’m an avid fan of pork chops, I can still fall victim to the common problem of overcooking them! Fortunately this is where brining comes into play. Having never actually brined something, I was looking forward to the results and decided to go with a fairly simple brine.

Apple Juice Pork Chop Brine

  • 2 Cups of Apple Juice
  • 2 Cups of Water
  • 1 Tbsp Rosemary
  • ¼ Cup Kosher Salt
  • Pepper (to taste)

In a bowl large enough to fit four pork chops, combine everything for the brine, stirring until the salt dissolves. Place your pork chops in the brine, cover with a lid, and brine in the fridge for 2-4 hours.

Once you are ready to cook the pork, remove it from the brine, rinsing well to remove excess salt, and pat dry with paper towel. Once the pork chops are dry, brush them with olive oil, add some pepper and any other spices you like and cook with your preferred method. I barbecued these on (just above) medium heat for 4-5 minutes on each side, brushed with some barbecue sauce, and let rest for 10 minutes before serving.

This brine gave the pork chops a hint of apple while making them nice and tender. I will definitely be brining more often and can’t wait to try using different herbs and spices to see what different flavours I can come up with!



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2 Comments so far ↓

  • MikeHikeEat

    Also, don’t overcook pork chops. Many people still cook them to 165 °F, its not necessary; the UDSA only recommends cooking them to 145 °F, then resting the meat for 3 minutes. USDA states, “Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today’s pork can be safely enjoyed when cooked to an internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”

  • Ashley Bee

    I’ve never brined anything, but I’ll have to try it the next time I make pork. It ALWAYS comes out too dry!

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