Pork chops can be a bland, dry cut of meat, but if you use my cider brine preparation technique you can get a moist, flavourful chop. All you need is some apple cider, some everyday pantry ingredients, and a little time. This is the perfect long weekend BBQ recipe; it is Victoria Day here in Canada so fire up the grill and enjoy. The apple fig jam is a great condiment with sweet and sharp flavours to compliment the chop. Serve them with some grilled corn on the cob and you have a delicious BBQ recipe. Bon Appetit!
CIDER BRINE PORK CHOPS WITH APPLE FIG JAM
- 1 500ml can alcoholic apple cider, reserve 1/3 cup
- 2 pork chops (up to 6 can be brined)
- 1 tb apple cider vinegar
- 2 tb brown sugar
- 2 tb kosher salt
- 1 tb sugar
- Aromatic Blend: 2 sprig rosemary, 5 peppercorn, 1 clove garlic, 1 bay leaf, 1 star anise
- 2 tb maple syrup
- 3 cup ice cubes
- In a medium sized sauce pot, dissolve the sugars and salt with all the liquids.
- Add the aromatics.
- Bring to a boil and simmer for 5-10 minutes.
- Pour mixture into a pitcher half full of ice.
- Allow to cool.
- Submerge the pork chops in brine for 24 hours, covered in the fridge.
Yield: 4 cups brine
Shelf Life: 1 week, or you can freeze any unused brine.
Apple Fig Jam
- 1/3 cup apple cider
- 1 ts cinnamon, ½ ts nutmeg
- 1 tb brown sugar
- S+P to taste
- 1 granny smith apple, peeled, de-cored and sliced
- 1 pint fresh mission figs, quartered (10 pc)
- Preheat the oven to 425.
- Mix spices and sugar with apple cider in a mixing bowl.
- Add the figs and apple, mix well.
- Roast in the over on a parchment lined baking sheet for 25 minutes, until caramelized but apples are still slightly firm.
- Allow to cool.
- Pulse in food processor for 5-10 seconds, maintaining texture.
Yield: 1.5 cups
Shelf life 2 weeks
- Rinse pork chops, pat dry and season with steak spice or cracked pepper
- Sear the chop on a grill at 450 degrees.
- Turn down heat to medium low.
- The chops are done when they reach an internal temperature of 140.
- Serve with apple fig jam and roasted corn.