I love a big ole juicy pork chop. But to make my pork chop a “big ole juicy” pork chop, I brine it.
I think pork chops taste best when brined. Not to say you have to brine your pork chops every time you prepare them. But it does create that juicy moist texture. In the words of one of my favorite chef’s, brining pork “kicks it up a notch”!
I’m sure you’ve read by now how important sauces and assorted toppings are to the Bennett Crew. Well this didn’t disappoint. The smokey apple compote is the perfect topping for these darn good pork chops. Yep… brine, grill and top. I think that should be my new motto.
Apple Cider Brined Pork Loin Chops Topped with a Smokey Apple Compote
Adapted from multiple sources
For the Brine:
4-6 Pork Loin Chops, bone in
3 Cups Apple Cider
2 – 12oz beers, preferably dark beer
½ Cup Kosher salt
½ Cup sugar
1 tablespoon Chipotle Powder
Mix together the cider, beer, salt, sugar, and chipotle powder. Put the pork in a large Ziploc bag and pour the brine over the pork. Close the bag and place in a baking dish in the refrigerator for at least 4 hours or overnight.
When ready to prepare, pre-heat the grill to 400F. Place the loin chops on a cutting board or platter and dab with a paper towel. Brush with olive oil and sprinkle just a little dusting of salt and pepper on one side of each chop. Grill on Medium to low heat, careful to not burn the pork. The pork loin chop will be done when the internal temperature reaches 145F, about 5-6 minutes each side depending on thickness.
Once the pork is done, place them on a platter and top the Smoky Apple Compote. This is also delicious served with roasted potatoes and sweet potatoes or a wild and brown rice prepared with equal parts apple cider and chicken broth.
Smokey Apple Compote
2 Granny Smith Apples, peeled, cored and chopped
1 tablespoon honey
½ teaspoon chipotle powder
1 teaspoon cinnamon
1 cup Apple cider
Place the apples, honey, chipotle powder, cinnamon and apple cider in a small pot. Let the apple mixture reach a slow boil and then turn the heat to a simmer. Reduce the mixture by half or until the consistency has thickened a bit. The apples should still be a bit formed and not too mushy.