Apple Cider Brined Pork Chops

A flavorful dish combining tender brined and grilled pork chops with a creamy roasted red pepper puree and the sweetness of caramelized onions and cherries.
Pair with: 2022 PlumpJack Merlot, Napa Valley
Serves 2

Ingredients

  • 2 bone-in pork chops (1 inch thick)
  • 1 ½ cups maple syrup
  • 3 tablespoons kosher salt
  • 2 teaspoons black peppercorns
  • ¼ teaspoon ground cinnamon
  • 1 star anise pod (optional)
  • 1 pinch chili flakes
  • 2 cups apple cider (or juice)
  • 1 cup apple cider vinegar
  • 1 red bell pepper (quartered)
  • 1 medium white onion (sliced)
  • 10-15 black cherries (pitted)
  • 5 tablespoons butter
  • Splash of heavy cream
  • 1 tablespoon cooking oil (canola)
  • 2 tablespoons fresh thyme
  • 3 tablespoons fresh sage

Directions

Brine (Prepare 2 Days in Advance):

  1. In a large pot, warm water and apple cider (or juice) together.
  2. Dissolve maple syrup and kosher salt into the liquid.
  3. Lightly toast all spices and herbs separately in a dry pan until fragrant.
  4. Add the toasted spices and herbs to the brining liquid. Let steep for 15 minutes.
  5. Add apple cider vinegar and allow the brine to cool completely.
  6. Submerge the pork chops into the brine, ensuring they are fully covered.
  7. Refrigerate overnight to allow the chops to brine.

Air-Dry the Pork Chops (Day After Brining):

  1. After brining, remove the pork chops from the brine.
  2. Place them on a wire rack with a sheet pan underneath (to catch any drips).
  3. Refrigerate uncovered for one full day to air-dry. Ensure the chops do not touch each other to avoid cross-contamination.

Red Bell Pepper Puree:

  1. In a saucepan, heat cooking oil over medium-high heat.
  2. Add red bell pepper and a pinch of salt. Roast for about 5 minutes until the pepper begins to blister.
  3. Add enough water to cover the top of the peppers.
  4. Bring to a boil, then reduce the water until only about a teaspoon remains.
  5. Transfer the bell peppers and remaining water to a blender.
  6. Add butter and heavy cream, then blend until smooth and creamy.
  7. If the puree is too thick, gradually add more cream until the desired spreadable consistency is achieved.

Caramelized Onions:

  1. In a skillet, melt butter over medium heat.
  2. Add salt and sliced onions. Stir occasionally to ensure even cooking.
  3. Continue cooking until onions caramelize and turn a translucent brown.
  4. Stir in the pitted black cherries and warm for 1-2 minutes.

Grill the Pork Chops:

  1. Remove the pork chops from the refrigerator and let them temper at room temperature for 45 minutes.
  2. Preheat the grill to medium-high heat (375-400°F).
  3. Ensure the pork chops are dry.
  4. Place the chops directly on the grill and cook for 2-3 minutes. Rotate the chops 90 degrees to create cross marks.
  5. Flip and repeat on the other side.
  6. Continue cooking until the internal temperature of the pork reaches 140°F.
  7. Remove from the grill and let rest for 10 minutes.

Serve:

  1. While the chops rest, prepare your plate by creating a bed of caramelized onions.
  2. Spoon the red bell pepper puree around the onions in your desired design.
  3. Once the pork chops have rested, slice them into medallions and place them on top of the onions.
  4. Garnish with black cherries and microgreens or your favorite fresh herbs.

Back to Blog