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Some of you out there struggle with pork chops. It’s nothing to be ashamed of… we all have our blind spots. Some folks are terrified of cooking fish, some are afraid to bake, while others of you aren’t fearful at all but you just long for a simple dinner. Well, this one goes out to our meat and potatoes brethren. We’ll cover the other items another time (fish lovers can head here anytime they like though). Our Cider Vinegar and Sage Brined Pork Chops will definitely satisfy. The best part is… they only take about 5 minutes to prepare the brine and maybe another 10 minutes to cook!
Fire up the Tom Petty because the waiting truly is the hardest part. That comes in the brining process.
What is Brining?
In food processing, brining is treating food with brine or coarse salt[1] which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.
https://en.wikipedia.org/wiki/Brining
For this recipe we did a 4 hour brine with a simple flip of the pork chops halfway through. We’ll show you how to make this simple brine and then you can experiment with different combinations of ingredients as you wish. Deal?
Preparation: Cider Vinegar and Sage Brined Pork Chops
In a prep bowl or mixing bowl mix the dry ingredients. Microwave the apple cider vinegar and pour over the dry ingredients to dissolve. Once mixed and dissolved add the ice cubes to cool. We don’t want the pork chops to start cooking just yet!
Once the brine is cooled from the ice, add the pork chops to the brine and place in the refrigerator for 2 hours. Flip and replace for 2 additional hours.
Remove the pork chops from the brine. Then, rinse with water to wash away excess salt and brine. Grill on medium heat for 4 – 5 minutes on each side (will depend on thickness of chops, ours were about 1″ thick). Remove from grill, let rest for 3 – 5 minutes, plate and serve with your favorite sides. We recommend these Instant Pot Mashed Potatoes and Simple Roasted Asparagus or Roasted Brussels Sprouts with Bacon. You could even add some German flair with a side of Rotkohl (or Blaukraut). Whatever you decide to pair it with we know you won’t be disappointed.
If you liked those we’re sure you will like these Cuban Mojo Pork Chops for a different twist!
If you’re in the market for a grill… we love this one as a propane option (affiliate link) and this one as a wood pellet option (affiliate link). They’re both great pieces of equipment and come highly recommended by your friends at Flavor Bible.
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Cider Vinegar and Sage Brined Pork Chops
Equipment
- Mixing Bowl
- Grill
Ingredients
- 1.5 lbs. Bone-in Pork Chops We had 2 large pork chops
- 1 cup Apple Cider Vinegar
- ¼ cup Himalayan Pink Salt or other coarse salt
- ½ cup Brown Sugar
- ½ tbsp. Whole Peppercorns
- ½ tbsp. Ground Mustard
- 2 cloves Garlic, peeled and torn
- 4 – 5 Sage Leaves
- 2 cups Ice Cubes
Instructions
Make the Brine
- In a prep bowl or mixing bowl mix the dry ingredients. Microwave the apple cider vinegar and pour over the dry ingredients to dissolve. Once mixed and dissolved add the ice cubes to cool.
Brine the Chops
- Add the pork chops to the brine and place in the refrigerator for 2 hours. Flip and replace for 2 additional hours.
Cook the Chops
- Rinse with water to wash away excess salt and brine. Grill on medium heat for 4 – 5 minutes on each side (will depend on thickness of chops, ours were about 1" thick). Remove from grill, let rest for 3 – 5 minutes, plate and serve with your favorite sides.
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