Sunday Supper: Cider-brined pork chops

  • Updated: November 6, 2013 - 4:45 PM

Cider-brined pork chops with apple sauerkraut

Serves 4.

Note: From Jamie Purviance for Weber Grill.

• 2 (12-oz. each) bottles hard cider

• 1 tbsp. packed golden brown sugar

• 2 tsp. plus 1/2 tsp. kosher salt

• 4 sprigs fresh thyme

• 4 boneless pork loin chops, each about 6 oz. and 1-in. thick, trimmed of excess fat

• 1 lb. sauerkraut, with juices (2 1/2 c.)

• 2 tbsp. packed golden brown sugar

• 1 tbsp. unsalted butter

• 1/2 tsp. caraway seed

• Freshly ground black pepper

• 2 small green apples, peeled and finely diced

• Extra-virgin olive oil

• 1/4 c. whole-grain mustard


To make the brine: In a medium saucepan combine the cider, 1 tablespoon brown sugar, 2 teaspoons salt and thyme. Bring to a boil over high heat and simmer for 2 minutes. Remove the pan from the heat and let the brine cool completely.

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters