For apple cider brine
In a large saucepan over med-high heat bring water, salt, brown sugar, thyme, peppercorns and cloves to boiling; cook, uncovered, 2-3 minutes. Stir occasionally until sugar and salt are dissolved.
Remove from heat; stir in apple cider and ice cubes. Cool. Place pork chops in large resealable bag. Pour cooked brine on chops. Refrigerate 6-12 hours; turning occasionally. Drain chops, drain. Pat chops dry with paper towels. Lightly brush chops with olive oil.
Place chops on rach directly over medium heat. Grill 11-13 minutes until chops are slightly pink and juices run clear.
Brush bread with olive oil. Grill 2-4 minutes; turning once.
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