Cider Brined Pork Chops with Caramelized Apples
Created by BBQ Brian Misko of House of Q (houseofq.com)
- 4-6 Johnston's Centre Cut Pork Loin Chops 1 1/2"-2" thick
- olive oil enough to coat pork chops
- 1-2 Tbsp House of Q House Rub or Peppered Bovine Premium Seasoning
- 1 L apple cider or juice
- 3 Tbsp sea salt
- 3 Tbsp brown sugar (as more as desired)
- 5-6 granny smith apples peeled, cored and sliced
- 2-3 Tbsp butter
- 1/2 cup brown sugar
- 1/4 cup whiskey optional, but really worth it
- Brine - Dissolve the salt and sugar in the apple cider. Adjust the sugar content for sweetness as desired. Immerse the pork chops, cover and refrigerate for 4 hours or overnight.
- Caramelized Applies - Melt the butter in a skillet and sauté the apples until browned. Add the sugar and continue to cook the apples until a syrup has formed. Add the whiskey and reduce. Remove from the heat and reserve for the chops.
- Prepare your grill for medium heat, direct grilling. Remove the chops from the brine and pat dry with a paper towel. Coat with olive oil on all sides and sprinkle with your choice of seasoning - House Rub for a sweeter chop or Peppered Bovine for a more peppery flavour.
- Grill to create colour or grill marks then turn and sear the opposite side of each chop. Set to the cooler side of your grill and close the lid. Monitor the meat temperature for 135°F -140°F and remove from the grill.
- Serve the chops whole or sliced, with the apples on top.