Apple Cider Brined Pork Loin Chops

31 01 2010

Brining pork chops/loin is possibly the best way to ensure a juicy end product.  Pork can be very easy to dry out when cooking.  A good and easy brine will virtually solve this problem unless you fall asleep in the middle of making dinner.  Try this easy brine yourself and then next time, make adjustments based on your tastes.

  • 4-6 1″ thick Pork Loin Chops
  • 2 cups Apple Cider or Unfiltered Apple Juice (try not to use anything with added sugar)
  • 1/4 cup Kosher Salt
  • Pepper to taste
  • 1 Tsp Rubbed Sage
  • 1/4 cup Brown Sugar (this is optional, the cider has enough sugar but some like to add for a sweeter result)
  • 2 Tbs good olive oil

One thing to keep in mind when brining pork is that you don’t want to do it for too long.  I’d recommend no longer than about 4 hours.  Longer than this and the meat begins to take on a different texture.

Combine all ingredients in a gallon size zipper bag along with the pork, seal and place in another container just in case the bag leaks in the fridge.  Let brine do it’s work for at least 2 but no longer than 4 hours.  Remove pork from brine and use paper towels to blot off any excess moisture.

Preheat your oven to 350 degrees

In a large ovenproof skillet over medium high heat preheat your pan, add your olive oil and sear off the first side of your chops.  Once a nice crust is formed (3-4 minutes), turn your chops over and immediately put your pan into the oven.  Assuming that your chops are about an inch thick, it should take about 10-12 minutes for them to finish cooking in the oven.  Check the internal temp and make sure that it’s at about 150 degrees.  Remove to a serving platter and tent with foil for about 15 minutes.

You can choose to either serve whole on the plate or sliced.  I like to serve them over sauteed spinach with garlic.





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