Cider Brined Pork Chops Recipe


Cider Brined Pork Chops are so good and so easy to prepare.  The apple cider gives this pork chops a delicate flavor and extra tenderness to the bite.  Once brined, these chops can be either pan-fried, broiled, or grilled.  Brining is like a marinade, as it keeps food moist and tender.  Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.  The secret to cooking brined meat, is not to overcook them.  Learn all about Brining Pork.

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Cider Brined Pork Chops Recipe:

Cider Brined Pork Chops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings


Cider Brine (see recipe below)
4 pork-loin chops (6-ounce each), about 3/4-inch thick 
2 tablespoons dried cranberries or dried cherries
1/4 cup brandy 
2 teaspoons app
1/2 cup fat-free chicken broth 
1/3 cup apple cider 
1/2 teaspoon cornstarch 
1/4 cup fat-free or skim milk
2 teaspoon Dijon-style mustard



Prepare Cider Brine.  Put the chops into a large glass dish.  Pour the prepared cold brine over the chops, cover with plastic wrap, and refrigerate at least 12 hours and up to 24 hours.  The pork chops and the brine solution must be refrigerated and kept below 40 degrees F. at all times.

Soak the dried cranberries or cherries in the brandy for 30 minutes.  Drain, reserving the fruit and brandy separately; set aside.

Remove the pork chops from the brine.  Rinse pork twice after removing it from the brine solution; discard brine.  NOTE: If you are not ready to cook at the end of the brining time, remove and rinse the meat.  Refrigerate until ready to use.  Pat pork chops dry with paper towels.

In a large frying pan over medium heat, heat the oil.  When the pan is hot, add the pork chops and cook approximately 5 minutes per side, or until the internal temperature reaches an internal temperature of 155 degrees F. on a meat thermometer.  Remove the chops from the pan and keep warm.  Pour off any fat in the pan.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Place the frying pan back on medium-high heat.  Deglaze with the reserved brandy, cooking until reduced by about half.  Add the chicken broth, apple cider, and cranberries or cherries.  Cook until reduced by half.  

Turn the heat to medium-low.  Put the cornstarch into a measuring cup and whisk in the milk and mustard. Stir several spoonfuls of the hot broth mixture, one at a time, into the milk to warm.  Add to the pan, stirring until lightly thickened.  Spoon the sauce over the chops and serve.

Makes 4 servings.

Cider Brine:
2 cups apple cider
1 3/4 cups water
1/4 cup coarse salt
1/4 cup firmly-packed brown sugar
1 tablespoon coarsely-ground pepper
1 teaspoon dried sage
1 cinnamon stick

To prepare the brine:  In a large saucepan over medium-high heat, add apple cider and water; bring to a boil.  Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve.  Remove from heat and let cool (chill brine completely in the refrigerator before adding pork).

NOTE:  To determine how much brine you will need, place the meat to be brined in your chosen container.  Add water to cover.  Remove the meat and measure the water.

Recipe makes 4 servings.
Each Serving Totals – 5.6 Fat Grams, 174.2 calories, 4.5 WW Points



Dinner    Grilled Pork Chops    Pork Chops   

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