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Cider brined pork chops

Cider Brined Pork Chops with Apple Rum Sauce

By BBQ Brian Misko of House of Q



  • 3-4 tablespoons House of Q Rib Rub or House Rub
  • 3-4 Johnston’s Pork Chops about 1-1/2" thick


  • 2 cups apple cider vinegar
  • 2 cups apple juice
  • ¼ cup salt
  • 1 cup brown sugar
  • 1 tablespoon black peppercorns


  • 2 tablespoons butter
  • ½ onion finely diced
  • 2-4 cloves garlic minced
  • 1 cup brown sugar
  • 2 cups apple juice
  • ½ cup House of Q Slow Smoke Gold BBQ Sauce
  • ¼ cup dark rum
  • ½ teaspoon five spice
  • ½ teaspoon cinnamon



  • In a bowl, whisk together the vinegar, juice, salt, and sugar until dissolved to make the brine. Add the peppercorns and the pork chops. Refrigerate for 12-24 hours.
  • Remove chops from brine, pat dry. Sprinkle with seasoning on all sides.
  • Preheat grill and place cast iron skillet on grate. Melt butter, add onions and garlic. Once soft, add brown sugar and apple juice. Bring to a boil and simmer until reduced by half. Add BBQ sauce, rum, five spice, and cinnamon. Continue to simmer until thick and syrup consistency.
  • Sear the pork chops on heated grill to mark the surface. Turn over and once internal temperature of the chops is above 130°F, mop with sauce. The pork chops are done once they reach 140°F-145°F internal temperature.

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