Cider Brined Pork Chops
By Wolfgang Puck
Cider Brined Pork Chops
By Wolfgang Puck
Yield/Serves:
Makes 4 servings
- 4 cups apple cider
- 4 teaspoons kosher salt
- ¼ cup brown sugar
- 2 cups beer
- 4 boneless pork chops, cut 1-inch thick
In a bowl, combine the apple cider, salt and sugar; whisk until sugar and salt have dissolved. Add the beer and gently stir to combine. Place the pork chops into the mixture then cover with plastic wrap.
Refrigerate for 4 to 8 hours, or overnight.
Fill water tank with water. Remove pork chops from the bowl and pat dry. Place the pork chops in steamer basket(s). Cover steamer and set timer to 9 minutes.
Steam for 7 to 9 minutes, or until internal temperature reaches 155°F on a meat thermometer. When steaming is complete, remove and serve immediately.
Refrigerate for 4 to 8 hours, or overnight.
Fill water tank with water. Remove pork chops from the bowl and pat dry. Place the pork chops in steamer basket(s). Cover steamer and set timer to 9 minutes.
Steam for 7 to 9 minutes, or until internal temperature reaches 155°F on a meat thermometer. When steaming is complete, remove and serve immediately.