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Cider-brined Pork Chops With A Rosemary-sage Rub Recipe


Cider-brined Pork Chops With A Rosemary-sage Rub Recipe
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This is an easy dish that fills up the house with a scent of sage. The brine keeps the pork chops moist and gives it a nice flavor while the rosemary and sage complements the apple cider nicely.

Justincredu

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Ingredients
  • 4 cups apple cider
  • 1 bottle porter or stout beer
  • 1/4 cup kosher salt
  • 1/4 cup turbinado sugar
  • 3 Tablespoons dried rosemary
  • 4 Tablespoon dried sage
  • 4 bone-in thick cut pork chops

Directions
  1. Prepare the brine by mixing the apple cider, beer, sugar and salt together until the sugar and salt dissolve
  2. Place the pork chops into a gallon sized zip lock bag and pour the brine and let it refrigerate overnight
  3. The next day/night, combine the rosemary and sage
  4. Take the pork chops out of the brine (they will be slightly discolored) and pat dry with a paper towel
  5. Rub the chops with the rosemary and sage mixture
  6. Grill at medium to medium high heat until the internal temperature is about 155 degrees for medium and 170 degrees for well done
  7. If a grill is not available, you can sear the sides in a skillet and finish them off in a 400 degree oven

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Comments


Very nice Justin. and welcome to GR!!

Vickie


Wonderful! Look forward to more recipes. Welcome to the site. Hope you enjoy it!


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