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Brined Pork Chop with Apple Kohlrabi Slaw

To celebrate the fall season, our chefs have created some Best Brown inspired dishes. Enjoy! 

Brined Pork Chop with Apple Kohlrabi Slaw

Ingredients for Brine:

1 gallon of water

1 cup Apple Cider Vinegar

1 cup salt

½ cup sugar

2 sprigs rosemary

6 sprigs thyme

6 cloves of garlic, smashed

4-6 pork chops


  1. In a pot large enough to hold a gallon of water add all of the ingredients, except the pork, and bring to a simmer.  Stir the brine to make sure the salt and sugar dissolve.
  2. Let the brine cool to room temperature, and then refrigerate until chilled.
  3. Add pork to bring and refrigerate for at least 2 hours (no more than 6).
  4. Before cooking, pull pork out of brine, pat it dry with a towel, and let it sit at room temperature for 10 minutes to ensure even cooking.
  5. Cook pork with your desired method, our chefs recommend grilling (about 4-6 minutes per side).

Apple Kohlrabi Slaw


2 Granny Smith Apples

2 Kohlrabi stemmed and peeled

1 tbs sugar

½ tbs salt

Juice of 2 lemons

2 tbs extra virgin olive oil


  1. Using a box grater, food processor, or mandolin, shred the apples and kohlrabi.
  2. Mix the apples and kohlrabi with the salt, sugar, lemon juice, and olive oil.  Let the mixture marinade until the apples and kohlrabi start releasing liquid.
  3. Refrigerate until ready to use.

This dish can be enjoyed in many forms.  For the fall season, and with a Best Brown, mashed potatoes and browned butter with capers go along with it well. It can also be tasty and and a lighter over some herbed rice and the liquid extracted from the slaw.

Check out our other Best Brown inspired recipes


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