Tuffy Stone takes a classic flavor combination—pork chops and apples—to the next level with pork chops that are first brined in apple juice, then served with a sweet and savory apple jam.
Combine all the ingredients for the brine in a 3–4 quart lidded container. Stir until most of the salt and sugar has dissolved. Cover and refrigerate 24–48 hours before using.
Mix all the ingredients for the rub together in a small mixing bowl. Store in an airtight container until ready to use.
For the apple-onion jam, heat the oil in a 2-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened and begin to caramelize, about 5–7 minutes.
Add the rest of the jam ingredients, cover, and reduce the heat to low. Cook, stirring occasionally, until the apples can easily be mashed with a fork, about 15 minutes. Remove it from the heat.
Let the jam cool completely to room temperature before refrigerating in an airtight container until you’re ready to use it. The jam will keep in the refrigerator for 5 days.
The day you plan to cook, place the pork chops in a casserole dish and, holding a strainer over the dish, pour in enough of the brine to cover the pork chops. Refrigerate the pork chops in the brine for 3 hours.
Remove the chops from the brine and pat them dry with paper towels. Season the chops all over with the rub and let them sit at room temperature for 30 minutes. Remove the jam from the refrigerator so it can come up to room temperature for serving.
When you’re ready to cook, prepare the grill for Direct Medium-High heat cooking (450°–500°F). Preheat the grill for 15 minutes and brush the grill grates clean.
When you’re ready to cook, set the grill to 500°F. Preheat the grill for 15 minutes and brush the grill grates clean.
Place the chops on the grill and cook, with the lid closed, for 4 minutes. Rotate the chops 90 degrees and cook, with the lid closed for another 4 minutes. Flip the chops and cook, with the lid closed for 4 minutes. Rotate 90 degrees and cook until a meat thermometer placed in the thickest part of the chop reads an internal temperature of 140°F, about 4 minutes longer.
Transfer the chops to a serving platter and let them rest for 5 minutes. Serve the pork chops with the onion jam.
