Cleveland Cooks: Apple-Brine pork chops with Bourbon bacon Glaze

Cleveland Cooks: Apple-Brine pork chops with Bourbon bacon Glaze

Apple Brined Pork Chops with Bourbon Bacon Glaze


  • 4 cups water
  • 4 cups apple juice
  • ½ cup kosher salt
  • 1 cup maple syrup
  • 2 tsp fresh thyme
  • 2 tsp black peppercorns
  • 3 bay leaves
  • 2 tbl chopped garlic
  • 2 Tbl apple cider vinegar
  • 2 # pork chops (thick cut)

Add all ingredients into a sauce pot and bring to a boil. Continue to boil for 10 minutes. Allow the mixture to cool to room temperature and place pork chops in brine. Marinate for 12 to 18 hours.

Remove chops from brine mixture and pat dry. Season with salt, and pepper. Place on hot grill that has been oiled and mark on both sides. Then place chops into hot oven or the 2nd rack of your grill and cook on lower heat until the internal temperature reaches 150o. Remove pork from heat and allow to cool or "rest" before slicing.

Bourbon Bacon Glaze

  • 4 oz raw bacon, cut into squares
  • 1 Tbl chopped onion
  • 1 Tsp fresh garlic
  • 2 oz bourbon
  • 4 oz thickened beef or veal stock (demi glace)

Add bacon to hot pan and allow to brown. Drain and discard half of the bacon grease then add the onion and garlic. Allow to cook for 3-4 minutes or until onion is softened. Remove pan from stove and add bourbon being careful of the alcohol burn-off. Reduce sauce until all alcohol is removed and then add stock. Plate pork chops atop of grilled vegetable or other garnish and ladle sauce over pork chops.