Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (soaking in a salt solution) helps keep the chops firm and juicy, but even brining will not prevent dry hard chops if overcooked. Bone-in rib chops at least 1 inch thick are the best choice for this recipe, and each one is typically large enough to feed two people. Using the thicker chops and dividing them before serving is much better than trying to cook super-thin chops, which can easily be overcooked before they are browned on the outside. Source: EatingWell Magazine, March/April 2007

Bruce Aidells


Cider Brine
Pork Chops & Sautéed Apples


Instructions Checklist
  • To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45 degrees F or lower on an instant-read thermometer.

  • To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours.

  • Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture.

  • Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate.

  • Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145 degrees F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil.

  • Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve.


Make Ahead Tip: Brine chops (Steps 1-2) for up to 8 hours.

Nutrition Facts

259 calories; total fat 10.7g 16% DV; saturated fat 3.4g; cholesterol 61mg 20% DV; sodium 344mg 14% DV; potassium 405mg 11% DV; carbohydrates 11.6g 4% DV; fiber 1.2g 5% DV; sugar 9g; protein 23.2g 46% DV; exchange other carbs 1; vitamin a iu 41IU; vitamin c 4mg; folate 4mcg; calcium 36mg; iron 1mg; magnesium 30mg; thiamin 1mg.

Reviews (1)

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Not usless you love vinegar The sugar in the brine needs to be increased and the salt decreased. I would tone down the amount of vinegar in this brine and dilute it. Add some other seasoning as well to compete with the vingar. Pros: Does imbue the pork with decided flavour brine was a good idea Cons: Overpowered taste of vinegar Read More