Brined Pork Chops With Applesauce

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.