Brined PORK Chops WITH Applesauce
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Juicy brined pork chops grilled to perfection and served with homemade chunky or smooth applesauce. A family favorite birthday meal.
Ingredients
- 6 bone-in pork rib or loin chops
- 1/2 cup kosher salt
- apples
- 1/2 cup water
- 2 cinnamon sticks
- 0.5 large lemon juiced
- 1/4 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.6 mg
- Iron: 0.38 mg
- Magnesium: 10.2 mg
- Phosphorus: 69.8 mg
- Potassium: 187 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 bone-in pork rib or loin chops
- 1/2 cup kosher salt
- apples
- 1/2 cup water
- 2 cinnamon sticks
- 1/4 tsp kosher salt
Prepare
- Juice 0.5 large lemon
Let's Cook
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Step 1.
Place the pork chops in a baking dish just large enough to hold them in a single layer. In a large bowl, stir together ½ cup kosher salt and 8 cups cold water until the salt dissolves. Pour the brine over the chops, cover, and refrigerate for at least 2 hours and up to 10 hours.
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Step 2.
While the pork brines, make the applesauce: Peel and core 2 to 2½ pounds apples, then chop into roughly 1-inch pieces. Put the apples in a medium saucepan or Dutch oven and add ½ cup water, 2 cinnamon sticks (or ½ teaspoon ground cinnamon), 2 tablespoons lemon juice, and ¼ teaspoon kosher salt. Stir to combine, cover, and bring to a boil over medium-high heat.
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Step 3.
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the apples are very soft, about 30 minutes (depending on the apple variety). If the mixture starts to dry out, add ¼ cup more water. Remove the cinnamon sticks. For chunky sauce, smash the apples with a potato masher; for smoother sauce, puree with an immersion blender or in batches in a food processor or blender. If the sauce is too thick, add a little more water; if not sweet enough, add brown sugar to taste. You should have about 2 cups. Let cool completely, then store in an airtight container in the refrigerator for up to 1 week.
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Step 4.
About 1 hour before cooking the pork chops, remove them from the brine and place on a baking sheet. Pat dry with paper towels. Prepare a grill for direct cooking over medium heat (about 400°F). Brush the grates clean.
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Step 5.
Grill the chops, turning and rotating them a few times for even cooking, until nicely grill-marked and an instant-read thermometer inserted into the thickest part reads 135°F, 10 to 13 minutes. The pork should be barely pink in the middle—be careful not to overcook.
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Step 6.
Transfer the grilled chops to a cutting board or platter, cover loosely with aluminum foil, and let rest for about 10 minutes. Serve with plenty of applesauce.