Cider-Brined Pork Chops with Grilled Apples

Ingredients

• 1 ½ teaspoons dried thyme
• 4 Granny Smith apples, each cut into 6 wedges and cores removed
• 1 tablespoon dried rosemary
• Brine:
• Glaze:
• 4 center-cut pork loin chops, each about 12 ounces and 1 inches thick, trimmed of excess fat
• Extra-virgin olive oil
• + 7 more ingredients
• • 6 tablespoons apple jelly
  • 2 tablespoons Calvados or applejack (apple brandy)
  • ½ teaspoon whole black peppercorns
  • 1 ½ cups hard apple cider
  • 1 tablespoon dried sage
  • 2 tablespoons unsalted butter
  • ½ cup kosher salt

1. In a large bowl mix the brine ingredients. Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 1 hours, turning the bag every 30 minutes. 2. Remove the chops fro...

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