Cider-Brined Pork Chops

By Camille Styles
Cider Brined Pork Chop

Cider Brined Pork Chop

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Cider-Brined Pork Chops

Serves 4

Cider-Brined Pork Chops

By Camille Styles


  • For brine:
  • 4 c cold water
  • 2 c hard apple cider
  • ½ c maple syrup
  • ¼ c kosher salt
  • 4 pork chops—center cut or loin chops (bone-in or boneless)
  • For fresh apple mostarda:
  • 2 c hard apple cider, reduced to ¼ c in a small saucepan
  • 1 apple, diced
  • juice of ½ lemon
  • ¼ c finely diced red onion
  • 2 Tbs whole grain Dijon mustard
  • 1/3 c toasted pumpkin seeds
  • ¼ c mixed herbs (I used Italian parsley, chives, and marjoram), coarsely chopped
  • 2 Tbs best-quality olive oil


  1. Combine brine ingredients in a 2 gallon sealable container and stir until salt dissolves.
  2. Place pork chops in the brine and refrigerate for at least 2 hours. Remove from brine (discard brine), pat chops dry and rub lightly with olive oil.
  3. Heat a grill pan over high heat until smoking.  Grill chops about 5 minutes per side until cooked through.  Set aside to rest and make mostarda.
  4. Combine all ingredients for mostarda in a small bowl and season to taste with salt.
  5. Serve chops topped with mostarda, hot or at room temperature.

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