Cider Brine Pork Chops With Apple Fig Jam Recipe Long Weekend BBQ

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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!



  • 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


  1. In a medium sized sauce pot, dissolve the sugars and salt with all the liquids.
  2. Add the aromatics.
  3. Bring to a boil and simmer for 5-10 minutes.
  4. Pour mixture into a pitcher half full of ice.
  5. Allow to cool.
  6. 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)


  1. Preheat the oven to 425.
  2. Mix spices and sugar with apple cider in a mixing bowl.
  3. Add the figs and apple, mix well.
  4. Roast in the over on a parchment lined baking sheet for 25 minutes, until caramelized but apples are still slightly firm.
  5. Allow to cool.
  6. Pulse in food processor for 5-10 seconds, maintaining texture.

Yield: 1.5 cups

Shelf life 2 weeks


  1. Rinse pork chops, pat dry and season with steak spice or cracked pepper
  2. Sear the chop on a grill at 450 degrees.
  3. Turn down heat to medium low.
  4. The chops are done when they reach an internal temperature of 140.
  5. Serve with apple fig jam and roasted corn.

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