Stack of grilled pork chops on a black plate on a wood table.

Cider-Brined Porterhouse Pork Chops

Name: Cider-Brined Porterhouse Pork Chops
Prep time: 2 h
Cook time: 15 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 4 porterhouse (bone-in loin) pork chops (about 3/4-inch thick); 1/3 cup table salt (OR fine sea salt); 1/3 cup maple syrup; 2 teaspoons dried thyme; 2 teaspoons dried thyme; 2 tablespoons fresh thyme; 1 1/2 cups hard cider (chilled, 1 12-oz bottle OR apple cider); 1 1/2 cups ice water; 2 teaspoons hot pepper sauce (such as Tabasco, divided)

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 60 - 120 minutes
Cook Time: 8 - 15 minutes

Ingredients:

4 porterhouse (bone-in loin) pork chops (about 3/4-inch thick)
1/3 cup table salt (OR fine sea salt)
1/3 cup maple syrup
2 tsp dried thyme
2 tsp dried thyme
2 tsbp fresh thyme
1 1/2 cups hard cider (chilled, 1 12-oz bottle OR apple cider)
1 1/2 cups ice water
2 tsp hot pepper sauce (such as Tabasco, divided)

Directions:

In a small saucepan, stir 1 cup of water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 teaspoon of hot sauce and stir until ice dissolves to create brine.
Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1 to 2 hours, no longer. In small bowl, mix remaining 1/4 cup of syrup and 1 teaspoon of hot sauce; set aside.
Prepare a grill to medium-high heat (about 450°F). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145°F (medium rare) and 160°F (medium), on a meat thermometer, 4 to 5 minutes per side. During the last 2 minutes, brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 minutes.