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Apple Cider Glazed Pork Chops

Apple Cider Glazed Pork Chops


  • 4 bone-in pork chops
  • 3 cups apple cider
  • 1 tbsp apple cider vinegar
  • kosher salt
  • freshly ground black pepper

For the brine


  • In a saucepan, combine water, salt, and brown sugar. Bring just to a boil.
  • Add the whole peppercorns and mustard seeds.
  • Then add about 1 lb of ice and stir. The temperature should come down to fridge temperature around 40 degrees.
  • Place the pork chops in a gallon sized plastic zip top bag. Pour in the brine. Seal the bag taking out as much air as you can and place it in the fridge for 1 hour, no more than 2 hours.
  • Remove the pork from the brine. Pat dry.
  • To make the glaze, bring the apple cider to a boil over high heat. I like to do this in a frying pan as you can more surface area for faster evaporation.
  • Cook until it is the consistency of a glaze that will stick to the pork. Lower the heat a bit when it starts to thicken up and make sure to stir constantly in the last couple minutes. It's easy to burn it. Set the glaze aside.
  • Heat up your grill pan or outdoor grill. Grill the pork for about 3 to 4 minutes per side. The pork should come off easily when each side is done cooking.
  • Brush on the glaze and serve immediately. Leftovers the next day are still tasty.