MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops Brined in Apple Cider
 Categories: Pork, Fruits, Herbs
      Yield: 4 Servings
 
      2 c  Cold water
      1 c  Kosher salt
      1 c  Packed light brown sugar
      2 ts Dried thyme; crushed
           +=OR=+
      2    Sprigs fresh thyme
      1 ts Whole black peppercorns
      1 ts Whole cloves
      4 c  Unfiltered apple cider
      2 c  Ice cubes
      4    Boneless pork chops; 3/4"
           - thick
           Olive oil
           Miniature sweet peppers;
           - (opt)
           Sliced French bread (opt)
 
  For brine, in large saucepan bring water, salt, brown
  sugar, thyme, peppercorns, and cloves to boiling over
  medium heat. Cook for 2 to 3 minutes or until sugar and
  salt dissolve, stirring occasionally. Remove from heat;
  stir in apple cider and ice cubes. Stir until ice cubes
  melt and brine is cool.
  
  Place pork chops in a large resealable plastic bag set in
  a shallow dish. Pour cooled brine over chops in bag; seal
  bag. Refrigerate for 6 to 12 hours, turning bag
  occasionally. Drain chops, discarding brine. Pat chops dry
  with paper towels. Lightly brush chops with olive oil.
  
  For a charcoal grill, grill chops on the rack of an
  uncovered grill directly over medium coals for 7 to 9
  minutes or until chops are slightly pink in center,
  turning once halfway through grilling. (For a gas grill,
  preheat grill. Reduce heat to medium. Place chops on grill
  rack over heat. Cover; grill as directed.)
  
  If desired, brush peppers and bread slices with olive oil.
  Add peppers to grill rack with chops. Grill about 8
  minutes or until tender, turning occasionally. Add bread
  to grill rack during the last 2 to 4 minutes of grilling,
  turning once. Serve chops with peppers and bread.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
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