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Flavorful Grilled Bone-In Pork Chops with Apple Cider Brine

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Juicy and tender grilled bone-in pork chops brined in a tangy apple cider and Dijon mustard mixture, perfect for quick and flavorful outdoor meals.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 cups apple cider (preferably unfiltered)
  • 2 cups water
  • ¼ cup kosher salt
  • 2 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 1 teaspoon whole black peppercorns
  • 3 garlic cloves, smashed
  • 3 sprigs fresh thyme (optional)
  • 2 tablespoons olive oil

Instructions

  1. Prepare the brine: In a saucepan, combine 2 cups apple cider, 2 cups water, ¼ cup kosher salt, and 2 tablespoons brown sugar. Warm over medium heat, stirring occasionally until the salt and sugar dissolve (about 5 minutes). Remove from heat and let cool completely to room temperature (around 30 minutes).
  2. Add flavorings: Once cool, stir in the Dijon mustard, smashed garlic cloves, whole black peppercorns, and fresh thyme sprigs. Mix gently to combine the flavors.
  3. Brine the pork chops: Place the bone-in pork chops in a large non-reactive container or zip-top bag. Pour the cooled brine over the chops, making sure they are fully submerged. Cover or seal and refrigerate for 3 to 4 hours.
  4. Preheat the grill: About 30 minutes before cooking, start your grill and bring it to medium-high heat (around 400°F / 205°C). Clean and oil the grates to prevent sticking.
  5. Prepare chops for grilling: Remove the chops from the brine and pat dry thoroughly with paper towels. Brush both sides with olive oil and season lightly with freshly ground black pepper.
  6. Grill the pork chops: Place chops on the grill and cook for about 4-5 minutes per side, flipping once. Use tongs to avoid piercing the meat. Check internal temperature with a meat thermometer; target 145°F (63°C).
  7. Rest the meat: Transfer chops to a plate, cover loosely with foil, and let rest for 5 minutes.
  8. Serve: Slice against the grain if desired and spoon a little of the pan juices or extra Dijon on top for an extra flavor boost.

Notes

Do not brine longer than 6 hours to avoid overly salty or mushy texture. Pat chops dry before grilling for a better sear. Use a meat thermometer to ensure internal temperature reaches 145°F (63°C). Rest meat after grilling to retain juices. If no grill is available, sear in a cast iron skillet and finish in the oven at 400°F for 6-8 minutes.

Nutrition

Keywords: grilled pork chops, apple cider brine, bone-in pork chops, Dijon mustard, easy pork recipe, outdoor grilling, juicy pork chops

Find it online: https://chrisfeasts.com/flavorful-grilled-bone-in-pork-chops-with-apple-cider-brine-recipe/