Cider-Brined Pork Chops Recipe

For this hearty entrée, hefty double-cut pork chops are marinated overnight in a brown sugar–apple cider brine, then hit the grill until nicely caramelized and cooked perfectly medium-well. They’re paired with a bright, sweet-tart sauce made with Tabasco, apple cider vinegar, and two kinds of mustard. Serve the sauce warm with the smoky chops for a perfect late-summer or fall meal.

What is a double-cut pork chop?

A pork chop (like any cut of meat labeled “chop”) is taken by cutting perpendicular to the spine, often from the rib area. Where a typical pork chop is equivalent to one rib, a “double-cut” pork chop has two. That means this is a substantial piece of meat, but it also means it’s a bit more forgiving to prepare than a classic chop — having two bones and double the thickness makes the double-cut chop harder to overcook and dry out.

Notes from the Food & Wine Test Kitchen

• Start the process the day ahead: Once brined, the pork chops come together in less than an hour — but first they need to marinate overnight.
• For the mustard sauce, you can add as much or as little Tabasco as you’d like (or skip it entirely).