Cider-Brined Pork Chops With Maple-Bacon Chutney Recipe

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.

Cider-Brined Pork Chops With Maple-Bacon Chutney Recipe
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  • 4 bone-in pork chops
  • 3 quarts cold water
  • 1 quart apple cider
  • 1/2 cup cider vinegar
  • 1 1/4 cups kosher salt
  • 3/4 cup sugar
  • 1 slab bacon (about a pound)
  • 1 small onion
  • 3 cloves garlic
  • 1 cup maple syrup
  • 2 tablespoons black pepper
  • 1 tablespoon mustard powder
  • 2 cups apple juice
  • 1 bay leaf
  • salt
  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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