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Grilled Apple Brined Pork Chops Recipe

Grilled Apple Brined Pork Chops

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Average Rating:

Total Reviews: 41

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  • on February 15, 2013

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    Made this today for 15 guys and one girl. All comments were extremely favorable. Not one person had a complaint including the one with NO TEETH. I made it in accordance with the recipe and will do it again.

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  • on January 06, 2013

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    The Best!

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  • on September 11, 2012

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    Really good. I added 5 or 6 cloves, 2 cloves of garlic and a cinnamon stick to the brine and rubbed after with a salt free herb rub from Napa Style. I was using 2" double cut chops and 9 hours was enough in the brine. I wouldn't go beyond 12. Seared over charcoal then grilled over indirect heat at 350 to an internal of 135 then a second quick sear. Let them rest for 5. Stellar

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  • on August 20, 2012

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    Very tasty and will do again. Soaked chops for 24 hours. I used a flat cast iron grill pan on medium heat 5 minutes each side. My chops were very thick so I covered the entire pan with aluminum foil folded in half and baked 10 minutes at 350 degrees to finish cooking them. Let the chop rest on the dinner plate for 3 minutes. Served with rice and green beans.

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  • on June 17, 2012

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    Made this for my husband today and he loved it! Even his daughter, who can't stand pork chops or ham, said they were good. Very easy, a quick brine, super moist and full of flavor! I used Mcormic Kosher Salt in the brine and Chicken Grill Spice during grilling. Not salty at all with that combo. This is my new go-to Pork Chop recipe!

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  • on December 21, 2011

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    The whole family raved about these pork chops! I cut back by half on the salt in the brine and used the grill seasoning right before cooking and the salt level was perfect! The pork chops turned out nice and juicy! The only thing I was disappointed about was that I thought they would have more of an apple flavor than they did - you could hardly taste it so I served them with Trader Joe's mango ginger chutney. Next time I think I will try the brine with spiced apple cider. I served these with Emeril's Stewed Butternut Squash with Apples and Smoked Bacon and the flavors worked wonderfully together!

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  • on December 05, 2011

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    excellent brine, pretty much the only way ill eat porkchops is if its brined like this. heres a tip though, you dont need the grill seasoning for grilling afterwards, it gets to salty. just grill after drainining from the brine and its amazing.

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  • on October 26, 2011

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    Made them for the first time tonight, Were very good Brined them over night. I think I will use alot less salt next time.

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  • on August 15, 2011

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    To be honest, I almost NEVER make anything from Sandra Lee (sorry, just don't think most are very good. However, when looking for a recipe for brined pork, I realized I had all the ingredients for this. Made it exactly as written and marinated it overnight. Grilled it. What can frequently be dry was moist and wonderful. Lots of compliments. Will do again.

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  • on July 24, 2011

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    Yeah Baby! This secret is in the brine. This chops rocked. I've made it a couple of times now and everyone loves them. Tip If you don't like spicy or have kids cut back on the black pepper.

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