Blackstone Apple Brined Pork Chops
This griddle recipe for Blackstone Apple Brined Pork Chops just may have made a pork chop lover out of me.
Admittingly, I am not the biggest fan of pork because it always seems to dry out.
BUT, this brine is truly the difference between an okay-ish pork chop dinner to an extraordinary meal that I really couldn’t stop devouring.
Brining is not difficult, but it does take some planning ahead.
How to make Blackstone Apple Brined Pork Chops
Start by putting 1 1/2 cups of both water and apple juice or cider into a saucepan.
Add 1/2 cup of brown sugar, 1/4 cup of kosher salt, and a few optional ingredients such as a pinch of cinnamon, a few black peppercorns, and fresh thyme sprigs.
Bring it just to a boil and stir until it all dissolves and becomes one, then let it cool.
Put 4 pork chops into a container, add the brine, and refrigerate overnight.
Fast forward 24 hours and simply pat the pork chops dry, no need for any additional seasoning.
Then thinly slice two apples, grab some butter, brown sugar, and cinnamon and we are ready to griddle!
Preheat the Blackstone griddle or flat top grill to medium heat for several minutes.
Add some cooking oil of choice, the pork chops, and apples.
The pork chops will cook 3 to 4 minutes per side, mine were bone in so they took closer to 4 minutes per side.
Mix the apples around a few times with hibachi spatulas.
During the last 2 minutes, add some butter, brown sugar, and cinnamon to the apples.
Mix them around as the apples caramelize and create a little sauce for the pork chops.
Serve Blackstone Apple Brined Pork Chops with the apples over top 🙂
If you like Blackstone Apple Brined Pork Chops, you might also like these griddle recipes…
Blackstone Bacon Naan Flatbreads
Blackstone Philly Cheesesteak Tortellini
Griddle Sweet and Spicy Goetta Sliders
Complete Meals on the Griddle
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Blackstone Apple Brined Pork Chops
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 1/2 cups water
- 1 1/2 cups apple juice or apple cider
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- Optional: a few fresh thyme sprigs, pinch of cinnamon, a few black peppercorns
- 4 pork chops (mine were bone in, an inch thick)
- cooking oil of choice
- 2 large apples (I used Honeycrisp) thinly sliced, skin on
- 4 tablespoons butter
- brown sugar, cinnamon
Instructions
- Put the water, apple juice, brown sugar, and kosher salt in a saucepan. Add the thyme, cinnamon, and peppercorns if using. Bring this to a boil just for a minute, stir a few times.
- Let the brine cool completely. Put the pork chops in a bag or container and pour the brine over the pork chops. Store in the fridge for 24 hours. Pat the pork chops dry and discard the brine.
- Preheat your griddle to medium heat for several minutes. Add some cooking oil of choice and the pork chops on the griddle, and the apples next to the pork.
- Cook the pork chops 3 to 4 minutes per side. The apples will cook the same amount of time, mix them together a few times with hibachi spatulas.
- During the last 2 minutes add the butter to the apples and a little brown sugar and cinnamon, mixing together.
- Serve the pork chops with the apples over top.
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