Apple Cider Brined Smoked Pork Chops
Incredibly juicy thick-cut chops with sweet apple flavor.
Jump to RecipeApple cider brining is a game-changer for pork chops, infusing them with subtle sweetness and ensuring they stay incredibly juicy even when cooked over high heat. The smoke adds another layer of complexity, creating chops that are anything but ordinary. These are the pork chops that convert people who think they don't like pork chops.
These chops are perfect for fall dinner parties when apple season is in full swing, or for Thanksgiving when you want an alternative to turkey. They're also excellent for Sunday family dinners or any autumn gathering. The apple flavor fits the season beautifully.
Serve with classic fall sides - roasted Brussels sprouts, sweet potato mash, or a warm apple and walnut salad. Sautéed apples and onions make a perfect topping, and a drizzle of reduced apple cider creates a beautiful sauce. Pair with a glass of hard cider or apple brandy.
Experiment with adding different spices to your brine - cinnamon sticks, star anise, or cloves all complement the apple flavor. Try different apple varieties in your cider for varying sweetness levels. You can also add bourbon or apple brandy to the brine for extra depth.
Thick-cut chops are essential here - at least 1.5 inches so they can develop a nice crust while staying juicy inside. Don't skip the brining time; overnight is ideal, but even 4 hours makes a noticeable difference. Pat the chops completely dry before smoking for the best bark.
Ingredients
Instructions
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1
Heat cider with salt, sugar, peppercorns, thyme, and bay leaves.
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2
Cool brine completely.
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3
Submerge pork chops in brine for 4-8 hours.
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4
Remove, rinse, and pat dry.
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5
Season with BBQ rub. We recommend Bad Byron's Butt Rub for best results.
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6
Smoke at 250°F with apple wood pellets.
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7
Cook until internal temp reaches 145°F (about 1-1. 5 hours). Use an instant-read thermometer for accuracy.
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8
Rest 10 minutes before serving.
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9
Serve with apple sauce.