Cider-Brined Pork Chops with Maple-Bacon Chutney Recipe

Oct 16, 2012 5:02 pm

Pork chops with everyone's favorite fall beverage

cider brined pork chop
Brining a pork chop and keeping the bone in ensures you won't end up with a tough piece of pig.

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.

Servings: 4 servings


4 bone-in pork chops, about 12 ounces each
For the cider brine
3 quarts cold water
1 quart apple cider
1/2 cup cider vinegar
1 1/4 cups kosher salt
3/4 cup sugar
For the maple black pepper bacon chutney
1 slab bacon (about a pound), cut into medium dice
1 small onion, diced
3 cloves garlic, minced
1 cup maple syrup
2 tablespoons black pepper, coarsely ground
1 tablespoon mustard powder
2 cups apple juice
1 bay leaf
salt, to taste
  1. Combine all ingredients for the brine.
  2. Add the pork chops to the brine and let sit for 12-18 hours.
  3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
  4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
  5. Drain pork from the brine and pat dry before grilling.
  6. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
  7. Cook to desired doneness and top with the warm bacon chutney.

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Level of Difficulty: 
Prep Time: 
45 minutes plus brining time
Cooking Time: 
1 hour, 15 minutes
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