Grilled Boneless Pork Chops with Apple Cider Brine and Apple Butter Glaze. A taste of fall from the grill, pork chops with an apple cider brine.
Orange and brown leaves skitter past as the wind nips at my ears. Fall is here, and it is apple picking time - and also pork chop time. Back before refrigeration, when seasonal cooking was the only way we could cook, pigs were a fall animal. Of course, that meant pork was paired with apples, a fall fruit.
In this recipe, I'm building on that tradition. I season the pork with an apple cider brine - a very modern technique. The cider adds sweetness and helps the chops brown quickly on the grill. Then, for even more flavor, I brush the pork with an apple butter and mustard glaze.
When I cook boneless chops, I want them thick cut - the thicker, the better. That way, I can sear the outside, and have plenty of time for the chops to finish gently over indirect heat. I prefer my pork chops medium-rare, cooked to 145°F (measured with a digital instant read thermometer in the thickest part), with a three minute rest. The result is tender, juicy, perfectly cooked pork.
Looking for a taste of fall? Enjoy these pork chops with layers of apple flavor.
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Grilled Boneless Pork Chops with Apple Cider Brine and Apple Butter Glaze
- Total Time: 1 hour 20 minutes
- Yield: 4 pork chops 1x
Description
Grilled Boneless Pork Chops with Apple Cider Brine and Apple Butter Glaze. A taste of fall from the grill, pork chops with an apple cider brine.
Ingredients
- 4 thick cut pork chops (1¼ inches thick, about 10 ounces per chop)
Apple cider brine pork chops
- 2 cups apple cider
- 2 cups water
- ¼ cup kosher salt
Apple butter glaze
- ½ cup apple butter
- 2 tablespoons Dijon mustard
Instructions
- Brine the pork chops: Stir the apple cider, water, and kosher salt in a large bowl until the salt dissolves. Submerge the chops in this brine, cover, and refrigerate for one to eight hours.
- Simmer the glaze: Put the apple butter and mustard in a small saucepan. Bring to a simmer over medium heat, stirring often, and simmer until slightly thickened, about 2 minutes. Set this glaze aside for later.
Note: I simmer the glaze on the grill, in a grill safe pot, while I cook the chops. - Set the grill for two zone medium-high heat grilling:Â Prepare a medium-high heat fire on one side of your grill. On my Weber Summit, I preheat the grill for ten minutes with all the burners set to high. Then I brush the grate clean with my grill brush, turn burners #1 and #2 down to medium-high, and turn off all the other burners.
- Grill the pork chops: Remove the pork chops from the brine and pat them dry with paper towels. Set the pork chops on the grill directly over the medium-high heat fire. Grill the chops, with the lid closed as much as possible, until they have browned grill marks on the bottom, about 2 minutes. Flip the chops and grill until they have browned grill marks on the other side, about 2 more minutes. Flip the chops and rotate 90 degrees, and grill until the chops have a browned crosshatch of grill marks, about 2 more minutes. Brush both sides of the chops with the apple butter glaze, then move the chops to the indirect heat side of the grill, crosshatched side up, and close the lid. Cook over indirect heat until the chops reach 145°F in their thickest part for medium-rare, about 10 minutes. (Medium-well is 160°F, about 12 minutes over indirect heat.) Brush the chops with another layer of glaze, then remove to a platter, and let them rest for at least three minutes before serving. Enjoy!
Notes
These are big chops. If you have big eaters (like me), one chop per person is good; if you have normal eaters (like my wife and kids), a half a chop per person is a more reasonable serving.
I grill an extra chop for leftover lunch; sliced pork chop sandwiches with a little extra apple butter are a great midweek treat.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Sunday Dinner
- Method: Grilling
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Mike V @ DadCooksDinner
Excellent!
David Lewis
Wow! I just cooked an 11 lb. turkey on my gas BBQ using your recipe and technique .... I was awesome and many thought that it was the best turkey they had ever eaten.
Mike V @ DadCooksDinner
Go ahead and follow the “immensely successful technique” if you like; Rubbing the spice rub under the skin on the breast can only help.
Horatio
I'll be making our Xmas turkey following this recipe. Quick question: In your rotisserie chicken recipe you place a good amount of salt/spices UNDER the breast skin. I didn't see that technique being used here (although I have seen the folks at America's Test Kitchen do it). Any reason you "sprinkle and rub evenly over the turkey" here rather than following the immensely successful "under-the-skin" technique? Thanks!
Mike V @ DadCooksDinner
See my answer to this question on the other comment you left - the basic answer is no, wrapping your turkey in foil does not make it any more (or less) juicy.
Steve Johnston
I'm curious..... I've always been under the impression that you need to wrap the turkey in foil to keep the juices in, until the last hour or so to brown it. I see that this, and most other recipes don't mention this. Are there any dryness issues from skipping the foil wrap?
Mike V @ DadCooksDinner
See my comment in the header text:
"*You'll see some bay leaves in the pictures of the dry brine. Ignore them. They're not really there. These are not the bay leaves you're looking for. (Waves hand in dismissive manner.)
**OK, OK, you caught me. I tried to crumble them by hand, and I couldn't break them up small enough to use in my dry brine. I should have used my spice grinder, but I didn't want to get it dirty just for the bay leaves, so I left them out. It tasted great without them."
harleygurl72
I noticed in your picture for the dry rub ingredients you have bay leaves however they are not listed in the text ingredients list. Is it just two bay leaves and how are you using them?
I want to make this for thanksgiving this year and I am still wondering about the 2 bay leaves?