Cider-Brined Porterhouse Pork Chops Recipe | Yummly

Cider-Brined Porterhouse Pork Chops

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Cider-Brined Porterhouse Pork Chops

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  • 4 porterhouse (bone-in loin) pork chops (about 3/4-inch thick)
  • 1/3 cup table salt (OR fine sea salt)
  • 1/3 cup maple syrup
  • 2 tsp. dried thyme
  • 2 tsp. dried thyme
  • 2 Tbsp. fresh thyme
  • 1 1/2 cups hard cider (chilled, 1 12-oz bottle OR apple cider)
  • 1 1/2 cups ice water
  • 2 tsp. hot pepper sauce (such as Tabasco, divided)
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    1. In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 teaspoon hot sauce and stir until ice dissolves to create brine.
    2. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1 to 2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 teaspoon hot sauce; set aside.
    3. Prepare a grill to medium-high heat (about 450 degrees F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. During the last 2 minutes, brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 minutes.
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    Reviewer Profile Image
    Fisher 5 years ago
    I left them in the brine over night! my bad!