Apple Cider Pork Chops

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 784.6
  • Total Fat: 31.4 g
  • Cholesterol: 268.8 mg
  • Sodium: 413.3 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 100.1 g

View full nutritional breakdown of Apple Cider Pork Chops calories by ingredient
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Introduction

Pork chops marinated in hard cider and spices, then grilled and basted in a tangy hard-cider-garlic barbecue sauce. Pork chops marinated in hard cider and spices, then grilled and basted in a tangy hard-cider-garlic barbecue sauce.
Number of Servings: 4

Ingredients

    4 medium pork chops
    6 oz hard cider (I used Woodchuck Spring Special)
    3 tsp your favorite barbecue herb rub (I used Penzeys Galena Street Rib Rub)
    1/2 c. barbecue sauce (I used Sweet Baby Ray's plain sauce)
    2 cloves garlic, minced
    1 tbsp cooking oil (I like grapeseed, but olive or others will work)
    Salt and pepper to taste

Directions

NOTE: THE CHOPS NEED TO MARINATE IN THE REFRIGERATOR FOR AT LEAST TWO HOURS.

Place pork chops, herb rub, and oil in a plastic freezer bag; seal tightly, and shake or rub chops until thoroughly coated in oil and spices. Let sit 10 minutes, then pour about two-thirds of the cider into the bag and reseal. LET THE CHOPS MARINATE IN THE BAG, IN THE FRIDGE, FOR AT LEAST TWO HOURS. This lets the alcohol penetrate the muscle fibers in the meat, making them more tender and carrying the other flavors with it!

Prepare your grill or broiler. On the grill, you'll want direct, medium-high heat; for the broiler, set your oven racks so that the chops will be about 3 inches from the heating element.

While the grill/broiler is preheating, take the chops out of the fridge. Leave them in the bag, but let the whole thing sit on the counter while you prepare the sauce.

In a small saucepan over medium heat, cook the garlic in the remaining cider (a little oil can be added if desired). Add the barbecue sauce a little at a time, stirring constantly to avoid scorching. Note: you CAN add the remaining marinade, to get all the spice and cider incorporated into your sauce, but make sure that you bring the sauce to BOILING FOR AT LEAST 2 MINUTES to minimize the chances of salmonella, etc. being transmitted from the raw pork juices.

Season sauce with salt & pepper to taste. Remove from heat.

If broiling the chops, cook for 3-4 minutes per side, then baste in sauce. Cook for another 3-4 minutes on EACH side or until internal temp reaches 170.

If grilling, cook for 2-3 minutes on one side, then flip & baste with sauce. Cook for 6 minutes, then turn again and baste opposite side; cook for another 3 minutes or until internal temp reaches 170.

Remove from heat (either grill or broiler) and let the meat sit for 5-10 minutes (it will continue cooking itself for a little while after being removed from heat). Serve with remaining sauce.

Serving Size: makes 4 chops

Number of Servings: 4

Recipe submitted by SparkPeople user ANOTHERKATIE16.

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