At Blue Charcoal steakhouse. We’re in full-on brining mode, but it’s not just about salt water and poultry. this recipe for a cider brine that will keep pork chops moist and succulent as well.
“I created the recipe thinking of apple cider near me! Because Brines are a great way to add flavor, tenderness and juiciness to dishes. You have to plan a little further ahead since most items need to sit for a day or more, but it’s well worth it.”
4 bone-in pork chops rack, about 12 ounces each
For the cider brine
3 quarts cold water
1 quart apple cider
1/2 cup cider vinegar
1 1/4 cups kosher salt
3/4 cup sugar
For the Pear maple bacon chutney
1 slab bacon (about a pound), cut into medium dice
3 medium size Pear
1 small onion, diced
3 cloves garlic, minced
1 cup maple syrup
2 tablespoons black pepper, coarsely ground
1 tablespoon mustard powder
2 cups apple juice
1 bay leaf
salt, to taste
Combine all ingredients for the brine.
Add the pork chops to the brine and let sit for 12-18 hours.
In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
Drain pork from the brine and pat dry before set it on the cast iron skillet.
Place pork on a medium high to high temperature cast iron, flipping and turning as required, about 5-7 minutes per side.
Cook to desired doneness and top with the warm bacon chutney.