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Cider-Brined Pork Chops with Brown Sugar Applewood BBQ Sauce

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  • Yields: 4 Servings


  • 4 cups apple cider
  • ¼ cup Kosher salt
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 4 pork chops approximately 1 inch thick
  • 1 cup your favorite BBQ sauce for basting; additional sauce for serving
  • Kingfsord® Charcoal with Cherrywood


  1. In a large saucepan, combine apple cider, Kosher salt, brown sugar, and apple cider vinegar and bring to a boil over medium-high heat. Cook for 3-4 minutes, stirring frequently until salt and brown sugar are completely dissolved.
  2. Remove the brine mixture from the heat and add 2 cups of ice. Allow the mixture to cool completely then place in a large re-sealable bag along with the pork chops.
  3. Seal the bag while removing as much air as possible then refrigerate for 4-6 hours.
  4. Using Kingsford® Charcoal with Cherrywood, build a fire for direct grilling and preheat to medium-high (approximately 400°F).
  5. While the grill preheats, remove pork chops from the brine and pat dry with paper towels.
  6. Grill pork chops for approximately 5 minutes per side until they reach an internal temperature of 145°F. During the last minute of grilling, baste each side of the pork chops with your favorite BBQ sauce.
  7. Remove the pork chops from the grill and allow to rest for 5 minutes before serving with additional BBQ sauce.
  8. *Tip: Always add sauce at the end of the cooking process as too much exposure to direct heat can cause it to burn. Basting with a few minutes left in the grilling process ensures that the sauce has time to caramelize without overcooking.

For safe meat preparation, reference the USDA website.

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