We ate these pork chops at a picnic table in the Adirondacks, watching the sun rapidly descend. It was there one minute, at just the right angle to send us running for our sunglasses, and no more than 10 minutes later, it was hovering behind the tree line, just out of sight.
We each took a pork chop, piled our plates high with the last of the summer squash and some roasted potatoes, and popped the champagne. As we toasted the end of vacation with champagne in mismatched wine glasses, we exclaimed that we’d try to make the trip happen again next autumn.
I don’t have much more to say about the pork chops. They were delicious, with just a touch of sweetness from the cider. But every time I think about them or what story I might tell, I come back to vacation, and you’ve already heard me wax poetic about that plenty.
So, just promise me you’ll consider making these, okay? Before the sweet overlap of grilling season and fresh apple cider season is done. Deal?
These pork chops are excellent on their own, but they would also be great with some applesauce or an apple cider reduction.
- 4 thick-cut pork chops
- 4 cups fresh apple cider
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- Spread the pork chops in a single layer in a baking dish. A standard 9x13" baking dish should hold the pork chops well. You don't want to use anything too big, or the cider won't cover the pork. But don't make it too small, either - you don't want the pork chops to overlap each other, or parts of the meat won't get covered in the marinade.
- Whisk the cider with the sugar and salt, and pour over the pork chops, so that the meat is almost entirely covered. Refrigerate for 4-8 hours.
- Preheat your grill to a medium-high heat. Grill the pork for 5-6 minutes per side, or until a thermometer inserted into the center of a chop reads 145F. Allow to rest for about 10 minutes before serving.