We can’t think of a better way to enjoy fall than warm pork chops brined with apple cider!
Recipe adapted from Cabot Cheese. For more information, visit cabotcheese.coop.
To make brine, place first 8 ingredients in saucepan and bring to boil; let cool to room temperature. Refrigerate until chilled, about 1 hour.
Pour brine into 1-gallon zip-close plastic bag and add pork chops. Seal tightly and refrigerate for 12 to 24 hours.
Remove pork chops, discarding brine, and pat dry.
Set EGG to direct cooking at 400°F/204°C.
Makes 4 servings