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Tuesday, November 13, 2012

Cider Brined Pork Chops

Ok, so remember last week when I was riding some sort of delusional high about fall and seasons and snow and blah, blah, blah. Well this girl most definitely got her reality check today. Yesterday: Partly sunny, high of 67, late night thunderstorm. Presently: Cloudy, windchill of 12 (actually 25), snowing. And just for fun, toss in a very broken boiler. Awesome. I love winter. 
I take it back, I take it all back. 
But we all know the saying, so let's make some lemonade shall we? Bust out the blankets and robes, crank up the heat on the stove and let's bang out a cider laden feast fit for Kings. Cold Kings, like back in the day with their big cold castles. Yeah, just like that...where's the whiskey? 

Bare Naked Brined Pork Loin Chops: (Brined 8 Chops cut 1" thickish)

6-8 Pork Loin Chops, bone-in, purchased mine from my local Whole Foods 
1 bottle Crispin Cider's Bare Naked Organic Hard Apple Cider (22oz.), found
   easily at Whole Foods stores! 
10 oz. cool water 
1/4 c. Kosher salt
2 Tbsp. sugar 
1 tsp. Allspice berries, barley crushed
1 tsp. Tellicherry peppercorns, barely crushed 
2 Tbsp. olive oil 
1 Tbsp. honey
1 tsp. apple cider vinegar
1 Tbsp. chopped, fresh thyme and rosemary
Pinch of salt and fresh ground pepper 

1) Combine cider, water, salt and sugar in a large container and stir until most of the salt
    and sugar are dissolved. 
2) Add in the peppercorns, Allspice and pork chops, making sure the brine covers the pork. 
    Let the mixture sit for 40 min. or an hour before grilling. Remove from the brine and pat
    dry with paper towels. 
3) Make the glaze by combining the herbs with the oil, vinegar, and honey. Stir to combine.
4) You can use an indoor grill or an outdoor grill, just make sure that you have enough room 
    to cook indirectly on the grill space over medium heat. Oil the grill and sear each side of the 
    chops for 2-3 minutes. 
5) Brush the chops with the glaze on one side, turn over onto indirect heat and cook. Glaze 
    the other side, turn over and finish chops until you reach an internal temperature of 145. 
    Pull off the grill and rest 5 minutes before serving. 





A crowded grill...don't be like me. The more space the better; they still turned out great though! 




Served my chops alongside some roasted organic carrots with thyme and honey, simple greens and a parsnip and yukon gold potato mash. A great fall meal! 
This was a fantastic meal! Just what we needed to warm the house and our bodies up from the cold. My Crispin Honey Crisp cider with Bulleit Bourbon on ice didn't hurt much either...
That's all for now cider friends! I'll be hitting you up next week with my very exciting 'The Cider Kitchen' video and all the recipes I made for my first filmed Cider Dinner. See you soon! 


2 comments:

  1. Sounds tremendous! What the heck are Tellicherry peppercorns?

    ReplyDelete
  2. Pepper that's awesome: http://www.thespicehouse.com/spices/whole-black-tellicherry-peppercorns.

    ReplyDelete