Cider Brined Pork Chops With Apple and Rum Glaze

Canada is one of the world’s best producers of pork and is also the largest grower of mustard on the planet. This combination can lead to some really, really tasty flavours!

Cider Brined Pork Chops With Apple and Rum Glaze

This dish takes thick cut pork chops, adds lots of flavour and seasoning inside with a brine, a generous coating of rub and a really tasty sauce. Have all of your ingredients ready and use a skillet on your grill to make the sauce. This makes the cooking really easy and all at one spot.

Ingredients:

Serves 2 people

Brine

2 Cups Apple cider vinegar
2 Cups Apple juice
1/4 Cup Salt (kosher)
1 Cup Brown sugar
1 TB Black peppercorns

3-4 TB House of Q Rib Rub or House Rub
4 Johnston’s Pork Chops – about 1 1/2″ thick (loin chops – centre cut)

Sauce

2 TB Butter
1/2 Onion, finely diced
2-4 cloves Garlic, minced
1 Cup Brown sugar
2 Cups Apple juice (alternate: frozen apple juice concentrate)
1/2 Cup House of Q Slow Smoke Gold BBQ Sauce
1/4 Cup Dark rum
1/2 ts Five spice
1/2 ts Cinnamon

Method:

Make the Brine

In a bowl whisk together the vinegar, juice, salt and sugar until dissolved. Add the peppercorns and the pork chops. Refrigerate for 12-24 hours.

Prepare to Cook

Remove chops from brine, pat dry. Sprinkle with seasoning on all sides.

Preheat grill to medium high heat, direct grilling and place cast iron skillet on grate. Melt butter, add the onions and garlic. Once soft add the sugar and apple juice. Bring to a boil and simmer until reduced by half. Add the Slow Smoke Gold, rum and spices. Continue to simmer until thick and syrup consistency.

Sear the pork chops to mark the surface. Turn over and once above 130F mop with sauce. The pork chops are done once they reach 140-145F internal temperature.

Here’s a picture mopping the pork chops… this is rather cool to do. If you’re making the sauce on the grill in a skillet, you can place the chops once above 130 F or so on the top rack. Then you can pour some of the sauce on top of the chops while holding the skillet underneath to catch the drippings. This works well and minimizes flare ups and cleaning up after the cook.

These gorgeous chops were served with grilled beans with Grandma’s Garden as the seasoning and mashed sweet potatoes.

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