Cider-Brined Pork Chops with Maple-Bacon Chutney | Cleveland Southside Moms


Combine all ingredients for the brine.

Add the pork chops to the brine and let sit for 12-18 hours.

In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.

Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.

Drain pork from the brine and pat dry before grilling.

Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.

Cook to desired doneness and top with the warm bacon chutney.


 bone-in pork chops, about 12 ounces each

For the cider brine

quarts cold water

quart apple cider

1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney

slab bacon (about a pound), cut into medium dice

small onion, diced

cloves garlic, minced

cup maple syrup

tablespoons black pepper, coarsely ground

tablespoon mustard powder

cups apple juice

bay leaf

salt, to taste

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