Passion for Pork

Recipe: Fairmont JPL All-Purpose Basic Cider Brine

Sharman - Tuesday, April 22, 2014

During the Swine and Dine cooking demo by Fairmont JPL Banquet Chef Anthony Young a couple weeks back we learned how brining can take simple pork chops into succulent and juicy porterhouse pork chops. Follow this wet-cure recipe and you’ll never serve a dry pork chop again. 

This is a basic recipe that can be modified as per your desired tastes. White sugar can be substituted for other sugars like maple syrup or molasses, citrus fruits or apples can add a boost of flavour, or you can make it super fragrant with a dose of cardamom.  

You can keep this brine in the fridge in a jar or a sealed container and a day or two before you think you want to make pork chops, tenderloin, or loin chops – submerge your pork in the brine to infuse your cuts with loads of flavour. Your guests will wonder how you made them so mouth-watering.


Chef Anthony’s Basic Cider Brine

Recipe courtesy of Chef Anthony Young, Fairmont Jasper Park Lodge 

  • 1 tablespoon black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 2 cloves
  • 4 allspice berries
  • 5 bay leaves
  • 225 grams sea salt
  • 200 grams sugar
  • 4.7 litres boiling water
  • 200 ml apple cider


  1. Place all dry ingredients in a large heatproof bowl; pour boiling water over to dissolve. Cover and let cool. Once cool, stir in cider and place in fridge for 2 hours.
  2. Lightly rinse chops, pat dry and place in cold brine. Never put meat in hot or lukewarm brine – brine should always be very cold.  
  3. For small chops, let marinate overnight, for larger cuts (12-16 oz) let marinate 28-48 hours.
  4. When ready to cook, take out of brine and let chops sit at room temperature for 20 minutes. Pat dry and sear in a pan or BBQ and cook to your liking.