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Cider-Brined Pork Chops
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.

Ingredients
Directions
Tips
Make Ahead Tip: Brine chops (Steps 1-2) for up to 8 hours.
Nutrition Facts
Per Serving:
259 calories; protein 23.2g; carbohydrates 11.6g; dietary fiber 1.2g; sugars 8.7g; fat 10.7g; saturated fat 3.4g; cholesterol 60.7mg; vitamin a iu 40.6IU; vitamin c 3.8mg; folate 4.2mcg; calcium 36.2mg; iron 0.9mg; magnesium 30mg; potassium 404.8mg; sodium 343.9mg; thiamin 0.5mg.
Exchanges:
1/2 fruit, 3 lean meat
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