Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

Cider in the brine adds a hint of apple flavor to the grilled chops in this easy dinner recipe.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
marinate:
6 hrs
grill:
11 mins
total:
6 hrs 41 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For apple cider brine, in large saucepan over medium heat bring water, salt, brown sugar, thyme, peppercorns, and cloves to boiling. Cook, uncovered, 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat; stir in apple cider and ice cubes. Cool.

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  • Place pork chops in extra-large resealable plastic bag. Pour cooled brine on chops; seal bag. Refrigerate 6 to 12 hours, turning bag occasionally to marinate evenly. Drain chops; discard brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.

  • For charcoal grill, place oiled chops on rack directly over medium coals. Grill, covered, 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For gas, heat grill. Reduce heat to medium. Grill as above.)

  • Brush peppers and bread slices with olive oil. Add peppers to grill with chops. Grill directly over heat about 8 minutes, turning occasionally, until tender. Add bread to grill during last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread. Makes 4 servings.

Nutrition Facts

214 calories; fat 6g; cholesterol 105mg; saturated fat 2g; carbohydrates 5g; mono fat 2g; poly fat 1g; sugars 5g; protein 33g; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 9.1mg; vitamin b6 0.8mg; vitamin b12 0.6mcg; sodium 1481mg; potassium 541mg; calcium 20.2mg; iron 1.3mg.
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