Oct 4, 2013

Cider-Brined Pork Chops with Apple SauerkrautRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 2 Granny Smith apples
  • 4 sprigs fresh thyme

Meat / Poultry / Seafood

  • 4 boneless pork loin chops, each about 6 oz and 1" thick

Oil and Spices

  • 0.5 tsp caraway seed
  • 1 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 2.5 tsp kosher salt


  • 1 lb sauerkraut
  • 0.25 cup whole-grain mustard


  • 1 tbsp unsalted butter

Wine / Beer / Spirits

  • 2 bottle hard cider (each 12 oz)


  • 3 tbsp light brown sugar



  • 2 bottles (each 12 ounces) hard cider
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons kosher salt
  • 4 sprigs fresh thyme

  • 4 boneless pork loin chops, each about 6 ounces and 1 inch thick, trimmed of excess fat


  • 1 pound sauerkraut (with juices)
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon unsalted butter
  • ½ teaspoon caraway seed
  • ¼ teaspoon freshly ground black pepper
  • 2 small green apples, peeled and finely diced

  • Extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup whole-grain mustard


  1. In a medium saucepan combine the brine ingredients. Bring to a boil over high heat and simmer for 2 minutes. Remove the pan from the heat and let the brine cool completely.

  2. Place the pork chops in a large, resealable plastic bag and pour in the cooled brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 6 to 24 hours, turning occasionally.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. In a small saucepan combine all of the sauerkraut ingredients except the apples. Bring the mixture to a simmer over medium heat, cover the saucepan, and simmer for about 10 minutes, stirring occasionally. Stir in the apple, remove from the heat, cover, and set aside until ready to serve.

  5. Remove the chops from the bag and discard the marinade. Pat the chops dry with paper towels. Lightly brush the chops on both sides with oil and season evenly with the salt and pepper.

  6. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Serve warm with the sauerkraut and the whole-grain mustard on the side.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Thomas L

Pork Chops Cider-Brined

Am leaving for Germany tomorrow. Was told by my favorite youngest daughter (who has been creating a family in Germany for the past three years) to bring Pork recipes...look what Weber sent. Will review after her German friends taste.
Thanks for everything,
Tom Lanphier

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016


A winner! Thanks Jamie!

I tried this recipe a couple of weeks ago...actually the day it was published.
The chops were moist and flavorful. Even after reheating.
I actually brined a whole loin overnight, then cut into chops in the morning and replaced them back in the brine until dinner.
I will definitely do this one again.
I used Angry Orchard cider as it was the cheapest at my store.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Nancy G


Have made this twice so far, and pork chops are so juicy and flavorful. This is a keeper!

Type of Griller


Would you recommend this recipe? YES

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Cider-Brined Pork Chops with Apple Sauerkraut