Pork chop brine recipe with apple cider vinegar

This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.

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Yield: Serves 6

• 8tablespoons kosher salt, plus more for seasoning chops
• 2tablespoons freshly ground black pepper, plus more for seasoning chops
• 4cups apple cider, plus more as needed
• 61½-inch-thick center-cut or loin-cut pork chops, bone in
• 6tablespoons extra-virgin olive oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

539 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 42 grams protein; 884 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1. Step 1

   To make the brine, dissolve the salt in ½ gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.

2. Step 2

   To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.

3. Step 3

   Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.

4. Step 4

   Serve with caramelized onions and apples, and drizzle with mock Bordelaise sauce.

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1. For brine, in a large saucepan bring the water, salt, brown sugar, thyme, peppercorns, and cloves to boiling over medium heat. Cook for 2 to 3 minutes or until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in apple cider and ice cubes. Stir until ice cubes melt and brine is cool.

2. Place pork chops in a large resealable plastic bag set in a shallow dish. Pour cooled brine over chops in bag; seal bag. Refrigerate for 6 to 12 hours, turning bag occasionally. Drain chops, discarding brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.

3. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as directed.)

4. If desired, brush peppers and bread slices with olive oil. Add peppers to grill rack with chops. Grill about 8 minutes or until tender, turning occasionally. Add bread to grill rack during the last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread.

Test Kitchen Tip

For a good all-purpose brine, use a ratio of 2 cups kosher salt per 1 gallon (16 cups) of liquid. If using table salt, which is denser than kosher salt, cut the amount in half.

1. In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag. Add the pork chops, seal and refrigerate overnight.

2. Light a grill. In a small saucepan, combine the yellow and whole-grain mustards with the dark brown sugar, cider vinegar, water, Worcestershire sauce and garlic. Simmer over moderate heat, stirring occasionally, until thickened, about 10 minutes. Stir in the butter and season with Tabasco and salt and pepper. Keep warm.

3. Remove the pork chops from the brine and pat dry with paper towels. Season the chops with salt and pepper. Grill over high heat until the pork is nicely browned, about 5 minutes per side. Reduce the heat to moderate or, if using a charcoal grill, move the coals to one side and transfer the pork chops so they're opposite the coals. Continue cooking the chops until an instant-read thermometer inserted in the thickest part of the chops registers 145° for medium-well, 10 to 15 minutes. Let the chops rest for 5 minutes, then serve with the warm mustard sauce.

Make Ahead

The mustard sauce can be refrigerated for up to 2 days. Reheat the sauce gently before serving.

Suggested Pairing

Marnie was not enamored of Sam Calagione's beer selection, Schneider Aventinus, a dark, clove-scented doppelbock from Germany. "I think we took a totally opposite approach here," she said. "The wine really brings out the vibrancy of the barbecue sauce, while the beer tones it down."

How long do you soak pork chops in brine?

Why do you soak pork chops in vinegar?

Do you Rinse pork chops after brining?

What should I soak my pork chops in?