Best 2 Cider Brined Grilled Stuffed Pork Chops Recipes

**Cider-Brined Grilled Stuffed Pork Chops: A Flavorful and Juicy Delight**

If you're searching for a delectable and succulent main course that will impress your taste buds, look no further than cider-brined grilled stuffed pork chops. This dish combines the tender texture of pork chops, the tangy sweetness of apple cider, and a savory stuffing made with a blend of aromatic herbs, vegetables, and spices.

The pork chops are first brined in a mixture of apple cider, water, salt, and sugar, which infuses them with flavor and helps to keep them moist during grilling. Then, they are stuffed with a flavorful mixture of sausage, bread crumbs, apples, celery, onions, and seasonings. The stuffed pork chops are grilled to perfection, resulting in a juicy and tender interior with a crispy outer layer.

To complement the main course, the article also includes recipes for a refreshing apple cider slaw and a creamy horseradish sauce. The apple cider slaw features a combination of shredded cabbage, carrots, and apples, tossed in a tangy and slightly sweet dressing made with apple cider vinegar, mayonnaise, and Dijon mustard. The creamy horseradish sauce adds a delightful kick to the dish, with a blend of sour cream, mayonnaise, horseradish, and lemon juice.

Whether you're hosting a special occasion dinner or simply looking for a memorable meal, cider-brined grilled stuffed pork chops, apple cider slaw, and creamy horseradish sauce are guaranteed to leave a lasting impression.

Here are our top 2 tried and tested recipes!

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Cider-Brined Pork Chops with Perfect Pan Sauce image

This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/3 cup kosher salt
2 tablespoons packed light brown sugar
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons mustard seeds
1 teaspoon allspice berries
2 bay leaves
4 fresh thyme sprigs
One 12-ounce bottle or can chilled hard cider (1 1/2 cups)
4 bone-in, center-cut pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary, plus more sprigs for garnish
1 teaspoon chopped fresh thyme, plus more sprigs for garnish
2 tablespoons all-purpose flour
1/2 cup hard cider
1 cup low-sodium chicken broth
1/4 cup heavy cream
1 teaspoon cider vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt

Steps:

For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
Drain the chops, rinse and pat dry. Discard the brine.
Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

BRINED, STUFFED AND GRILLED PORK CHOPS

Brined, Stuffed and Grilled Pork Chops image

I have recently started brining for all types of meats. It really does keep the meat juicy and tender, no more dried out meats for me. This may seem like a lot of ingredients, but it comes together quickly and easily and is well worth the effort! I have also used sourdough bread in place of the cornbread with equally good results. If you do not have access to the grill, these can be browned, then finished in the oven to an internal temp of 145 degrees. This is adapted from The Neelys on The Food Network. Prep time does not include brining time.

Provided by Scoutie

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoon light brown sugar
2 quarts water
4 pork chops, bone-in rib loin chops, split to bone (2-inch thick)
2 slices thick bacon
2 stalks celery, minced
1 small onion, minced
2 garlic cloves, minced
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped sage leaf
2 tablespoons freshly chopped fresh parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
salt & freshly ground black pepper

Steps:

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
Preheat grill to medium-high heat.
Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Nutrition Facts : Calories 346.6, Fat 19.6, SaturatedFat 6.7, Cholesterol 82.8, Sodium 14432.6, Carbohydrate 16.8, Fiber 1, Sugar 14.2, Protein 24.9

Tips:

To ensure the pork chops are evenly cooked, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
For a more flavorful brine, add herbs and spices such as sage, thyme, garlic, and peppercorns to the cider.
To prevent the pork chops from drying out during grilling, baste them with the reserved cider brine every few minutes.
If you don't have a grill, you can cook the pork chops in a preheated oven at 400°F (200°C) for about 25 minutes, or until cooked through.
Serve the pork chops immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Cider-brined grilled stuffed pork chops are a delicious and flavorful dish that is perfect for a special occasion. The combination of the sweet and tangy cider brine and the savory stuffing creates a unique and unforgettable flavor that is sure to impress your guests. So next time you're looking for a new and exciting way to cook pork chops, give this recipe a try.