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Great for event & party planning!
2 cups apple cider
1 cup water
1/4 cup salt
1/4 cup sugar
2 tablespoons whole-grain mustard
3 sprigs fresh rosemary
10 black peppercorns
1 bay leaf
4 (14-ounce) center cut pork loin chops
1. To make brine, place first 8 ingredients in saucepan and bring to boil; let cool to room temperature. Refrigerate until chilled, about 1 hour.
2. Pour brine into 1-gallon zip-close plastic bag and add pork chops. Seal tightly and refrigerate for 12 to 24 hours.
3. Remove pork chops, discarding brine, and pat dry.
4. Grill over medium-high heat for about 8 minutes per side or until cooked through to center. Serve with Cider Bourbon BBQ Sauce. Try with Cabot Habanero Cheddar Hush Puppies.
Recipe courtesy of Stephanie's on Newbury.
Nutrition Analysis
Calories 214, Total Fat 8.5g, Saturated Fat 2.5g, Sodium 3584mg, Carbohydrates 14g, Dietary Fiber 0g, Protein 19g, Calcium 22mg
