http://www.adamperrylang.com/recipes/cider-brined-pork-chops-with-apple-jelly-glaze. Check it out. He also has a simple brine recipe that is easy and works well. Basically boil water, salt, crushed garlic cloves, and halved lemons. Add pepper or heat as needed.
I have used the very simple vanilla brine from Nancy Oakes, for 4 to 6 lbs chops or loin.
9 cups boiling water
1/2 cup sugar
1/4-1/2 cup salt
2 Tbs cracked pepper
2 1/2 tsp vanilla extract
Stir brine ingredients until salt and sugar are dissolved. Let cool and then refrigerate until cold.
2. Add pork chops of choice and weight down until completely submerged in brine.
3. Refrigerate 3 days for pork loin, 1-2 days for chops and 12 hrs for tenderloin. Stir the brine each day and turn pork occasionally.
Here is the one listed on food (not tried)
https://food52.com/recipes/1841-cider-brined-pork-with-calvados-mustard-and-thyme
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9 cups boiling water
1/2 cup sugar
1/4-1/2 cup salt
2 Tbs cracked pepper
2 1/2 tsp vanilla extract
Stir brine ingredients until salt and sugar are dissolved. Let cool and then refrigerate until cold.
2. Add pork chops of choice and weight down until completely submerged in brine.
3. Refrigerate 3 days for pork loin, 1-2 days for chops and 12 hrs for tenderloin. Stir the brine each day and turn pork occasionally.
Here is the one listed on food (not tried)
https://food52.com/recipes/1841-cider-brined-pork-with-calvados-mustard-and-thyme