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Pork - In the Oven
Apple Cider Brined Pork Chops
4 cups water
¼ bag (5-6 oz) Tony’s Pork and Poultry Brine
4 cups Apple Cider (or beer)
3 pounds thick or thin pork chops, bone in or boneless
Tony’s Z Blend Seasoning, to taste
Bring water to a boil, add poultry brine and simmer until dissolved - cool completely. Transfer to a stainless steel, plastic or glass container and add 1-quart cold apple cider (or beer, or water), cover and refrigerate.
Brine under refrigeration for 4-6 hours (about 4 hours for thinner chops, 6 hours for thicker chops). Can be removed from brine and stored refrigerated in plastic bags for later cooking.
Preheat oven or grill to 375 degrees. Rinse chops and pat dry. Season lightly with Tony’s Z Blend Seasoning or your favorite seasoning blend (just take it easy on the salt!).
Oven: Roast to 150° internal - time depends on thickness and conditions, but about 15-20 minutes for thin chops, 30-40 minutes for thick chops.
Grill: Mist grill with oil and grill over a medium high fire to mark - about 3-4 minutes per side. Transfer to indirect heat and continue to cook until the juices run clear (internal temperature of 150°, actual time depends on the thickness of the chops and the grill conditions). Take care not to overcook.
Stovetop: For thin chops only - heat a heavy grill pan or skillet over medium high heat, mist with oil and grill or sauté until juices run clear - about 8-10 minutes depending on conditions.
Serves 4-6 - Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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