Blackstone Apple Brined Pork Chops
Blackstone Apple Brined Pork Chops are juicy and moist thanks to the brining and cooked on the griddle with a side of cinnamon apples!
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.