Jul 14 2026
Restaurants›The Farmers Union›Cider Brined Double Cut Pork Chop Recipe

Cider Brined Double Cut Pork Chop Recipe

Inspired by The Farmers Union
Time2h
Serves4

butternut squash gratin, braised red cabbage, spiced apple chutney, port cranberry jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cider Brine for Pork Chops

Pork Chops

Butternut Squash Gratin

Braised Red Cabbage

Spiced Apple Chutney

Port Cranberry Jus

Method

Cider Brine Preparation

  1. 1

    Prepare the Brine

    In a large bowl, combine apple cider, water, kosher salt, brown sugar, black peppercorns, thyme, and bay leaves. Stir until the salt and sugar dissolve completely.

  2. 2

    Brine the Pork Chops

    Submerge the pork chops in the brine, cover, and refrigerate for at least 4 hours or overnight for best results.

Cooking Pork Chops

  1. 3

    Preheat the Grill or Oven

    Preheat your grill or oven to 400°F (200°C).

  2. 4

    Season and Cook

    Remove the pork chops from the brine, pat dry, and brush with olive oil. Season with black pepper to taste. Grill or sear in a hot pan for about 4-6 minutes per side or until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before serving.

Butternut Squash Gratin Preparation

  1. 5

    Prepare the Squash

    Preheat the oven to 375°F (190°C). Peel and cube the butternut squash. Steam or boil until just tender, about 10 minutes.

  2. 6

    Mix Ingredients

    In a large bowl, combine the cooked squash, heavy cream, gruyere cheese, minced garlic, nutmeg, salt, and black pepper. Mix well.

  3. 7

    Assemble and Bake

    Transfer the mixture to a greased baking dish, sprinkle breadcrumbs on top, and bake for 25-30 minutes until golden and bubbly.

Braised Red Cabbage Preparation

  1. 8

    Sauté the Cabbage

    In a large pot, heat olive oil over medium heat. Add the sliced cabbage and grated carrot. Sauté for 5 minutes until softened.

  2. 9

    Add Vinegar and Sugar

    Stir in the apple cider vinegar and sugar. Cook for an additional 20-25 minutes, stirring occasionally, until the cabbage is tender. Season with salt to taste.

Spiced Apple Chutney Preparation

  1. 10

    Cook the Chutney

    In a saucepan, combine diced apples, chopped onion, brown sugar, cider vinegar, minced ginger, cinnamon, and salt. Cook over medium heat for 30-35 minutes until the apples are soft and the mixture thickens.

Port Cranberry Jus Preparation

  1. 11

    Make the Jus

    In a saucepan, combine cranberries, port wine, broth, and honey. Simmer over medium heat for 15-20 minutes until the cranberries burst and the sauce thickens. Season with salt to taste.

More from The Farmers Union