Cider-Brined Pork Chops with Maple-Bacon Chutney Recipe
Pork chops with everyone's favorite fall beverage
Rick Gresh is executive chef at David Burke's Primehouse in downtown Chicago. We're in full-on brining mode, but it's not just about salt water and poultry. Chef Gresh loaned us his recipe for a cider brine that will keep pork chops moist and succulent as well.
"I created the recipe thinking of the fall, and nothing says fall like apple cider! Brines are a great way to add flavor, tenderness and juiciness to dishes. You have to plan a little further ahead since most items need to sit for a day or more, but it’s well worth it," he says.
- Combine all ingredients for the brine.
- Add the pork chops to the brine and let sit for 12-18 hours.
- In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
- Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
- Drain pork from the brine and pat dry before grilling.
- Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
- Cook to desired doneness and top with the warm bacon chutney.
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