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Honey, Apple Cider Brined Pork Chops

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4, 1” (2.5 cm) Thick, bone-in pork chops
4 cups (1 L) Water
4 cups (1 L) Apple cider
1/2 cup (125 mL) BeeMaid Honey
1/2 cup (125 mL) Kosher salt
4 garlic cloves Minced
4 Fresh sage leaves, minced
Fresh cracked black pepper


Combine water, honey and salt in a pot set over medium-low heat; cook, stirring

often, until honey and salt dissolve. Remove from heat and add cider, stirring to

mix. When cooled, add pork chops to brine; cover and refrigerate for 4 hours.

Remove pork chops from brine and pat dry; discard brine. Combine garlic and

sage leaves and rub each side of pork chops with mixture; season with black



Preheat a barbecue set over medium heat. Grill pork chops, about 10 minutes a

side. Rotate the chops a half turn at the 5-minute mark to get crisscross grill

marks. The chops are done when just a hint of pink remains at the centre.

Serve immediately.


Source: Bee Maid Honey