Prep Time: 15 minutes (plus brining time) | Cook Time: 15 minutes | Makes: 4 portions
INGREDIENTS:
- 6 middle cut pork chops
BRINE:
- 1 gallon Apple cider
- 2½ cups Kosher salt
- 15 Juniper berries, crushed
- ½ bunch Rosemary
INSTRUCTIONS:
- Combine apple cider, kosher salt, juniper berries, rosemary, and sugar to make the brine.
- Submerge pork chops in brine, cover, and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove pork chops from the brine, and pat dry with paper towels.
- Grill chops for 6-7 minutes per side until internal temperature reaches 145°F (63°C).
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Rest for a few minutes before serving.
NUTRITION:
Calories: 300 | Protein: 30g | Fat: 15g | Carbohydrates: 10g | Fiber: 0g
CHEF'S KNIFE TIP:
When preparing the brine for the pork chops, use a sharp chef's knife to crush the juniper berries and chop the rosemary. This will help release their flavors and infuse the brine with aromatic goodness. Additionally, when grilling the pork chops, use a sharp chef's knife to check for doneness by making a small incision near the bone. If the juices run clear and the meat is no longer pink, the pork chops are ready to be served.