Grilled Sweet Smokey Pork Chops with Apple Cider Brine
Center-cut pork chops brined in apple juice, cider vinegar, and butter for 30-45 minutes, then grilled over medium heat with BBQ sauce. The brine keeps the meat juicy while the sauce caramelizes on the exterior. A quick 5-minute rest ensures even carryover cooking. Serve alongside coleslaw for a backyard classic.
Ingredients
- 2 cups apple juice
- ¼ cup butter
- 2 tbls apple cider vinegar
- 4 center-cut pork chops, 3/4-inch thick
- olive oil
- 2 tbls dry rub seasoning
- 3 tbls BBQ sauce, favorite
Instructions
- 1
Combine apple cider vinegar, apple juice, and butter in a large ziplock bag and mix well.
- 2
Place pork chops in the bag with brine, ensuring they are fully submerged. Seal and refrigerate, turning the bag occasionally.
- 3
Remove chops from brine and pat dry with paper towels.
- 4
Place on a baking sheet, brush lightly with olive oil, and season both sides.
- 5
Grill over medium heat for 3-4 minutes per side.
- 6
After flipping, brush lightly with BBQ sauce and continue cooking until internal temperature reaches 160F.
- 7
Transfer to a pan, cover with foil, and rest for 5 minutes before serving.
Tips
Turn the brine bag occasionally during refrigeration to ensure even brining.
Pat chops completely dry before grilling to promote browning.
The 5-minute rest allows carryover cooking to reach target doneness without overcooking.
Good to Know
Brined pork chops keep refrigerated up to 2 days; cooked chops up to 3 days in an airtight container.
Prepare and brine chops up to 2 days in advance. Grill just before serving for best crust.
Serve with coleslaw on the side. Pairs well with cornbread or grilled vegetables.
Common Mistakes
Do not skip the 5-minute rest to avoid dry meat from carryover heat loss.
Do not leave chops in brine longer than 45 minutes to avoid over-salting.
Do not grill without patting dry to avoid steaming instead of browning.