Apple Cider-Brined Pork Chops prep 30 minutes
marinate 6 hours
grill 7 minutes
2 cups cold water
1 cup kosher salt
1 cup packed light brown sugar
2 tsp. dried thyme, crushed, or
2 sprigs fresh thyme
1 tsp. whole black peppercorns
1 tsp. whole cloves
4 cups unfiltered apple cider
2 cups ice cubes
4 boneless pork chops, cut 3⁄4 inch
thick and trimmed
Miniature sweet peppers
Sliced French bread (optional)
1. For brine, in a large saucepan bring first six ingredients (through cloves) to boiling over medium heat. Cook 2 to 3 minutes or until salt and sugar are
dissolved, stirring occasionally. Remove from heat; add apple cider and ice cubes. Stir until ice is melted and brine is cool.
2. Place chops in a resealable plastic bag set in a shallow dish. Pour brine over chops. Seal bag; turn to coat chops.
Marinate in the refrigerator 6 to 12 hours, turning bag occasionally.
Drain chops, discarding brine. Pat chops dry. Lightly brush chops and, if desired,peppers and bread slices with oil.
3. Grill chops and peppers, uncovered, over medium heat 7 to 9 minutes or until a thermometer inserted in chops registers 145°F and peppers are tender and lightly charred, turning chops once and peppers occasionally. Grill bread the last 2 to 4 minutes or until toasted, turning once.
Serve chops with peppers and bread. Makes 4 servings.