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.