Cider-Brined Double-Cut Pork Chops

Sastojci

Cider-Brined Double-Cut Pork Chops

For the brine:

5 c apple cider

1/4 c light brown sugar

1/4 c kosher salt

4 bone-in double-cut pork chops (about 1 lb each)

For the sauce:

3/4 c yellow mustard

1/4 c whole grain mustard

1/4 c brown sugar

1/3 c apple cider vinegar

1/4 c water

2 t worcestershire sauce

1 garlic clove, minced

2 T unsalted butter

tabasco sauce

freshly ground pepper

In medium bowl, whisk the apple cider with the light brown sugar and 1/4 c of the kisser

salt until the sugar and salt are dissolved. Pour the brine into a large plastic bag. Put

the pork chops in the bag with the brine and brine for 12-24 hours.

Combine the mustard through the garlic in a small saucepan and simmer over moderate

heat, stirring occasionally, until thickened, about 10 mins. Stir in the butter and season

with tabasco and s & p. Keep warm.

Remove the pork chops from the brine and pay dry with paper towels. Season the

chops with salt and pepper. Grill over high heat until the pork is nicely browned, about 5

mins per side. Reduce the meat to moderate. Cook until an inserted thermometer

reads 145 for med-well, 10-15 mins. Let the chops rest for 5 mins, then serve with the

warm mustard sauce.

Other brine (for 6 chops):

1/2 c maple cider (syrup?)

2 c apple cider

7 c hot water

1/2 kosher salt

2 T pepper (peppercorns?)