Apple Juice Marinated Pork Chops

Featured by O'Connor Vineyard in the Pinot Noir Wine Club.
Apple Juice Marinated Pork Chops


The perfect option for this evening's dinner! Outstanding flavors from the pork to the apple juice and mustard green topping that would be delicious served with the O'Connor 2014 Pinot Noir featured in our monthly wine club.

Yield: 2
Prep Time: 15 Minutes
Cook Time: 35 Minutes


For the Pork Chops:
• 1 cup apple juice?
• 3 tablespoons kosher salt, plus additional for seasoning
• 1 tablespoon granulated sugar
• 2 10-ounce bone-in pork chops
• Pinch of cracked black pepper

For the Topping:
• 2 tablespoons bacon lardons
• ½ shallot, sliced thin
• 2 cups chopped mustard greens
• 1 tablespoon unsalted butter
• Kosher salt, if desired


For the Pork Chops:
Combine the apple juice, 2 cups of water, salt and sugar in a large bowl and pour over the pork chops. Cover and let marinate in the refrigerator overnight.

Remove the chops and pat dry with a paper towel. Season each pork chop with salt and pepper. Place the chops on a medium-hot grill; flip them after 8–10 minutes. Remove after they’re cooked to your preference (8 minutes for medium). Let them cool for 2–3 minutes before serving. 

For the Topping:
In a sauté pan, cook the bacon until crispy, then remove and set aside. Leave about a tablespoon of fat in the pan; drain the rest.

Return the pan to medium-high heat and cook the shallots until slightly tender, then add the mustard greens and cooked bacon. Cook until the mustard greens wilt, about 5 minutes. Turn off the heat and add butter and salt to taste.

Recipe by Chef Tim Humphrey of Tiburon Tavern in Tiburon, CA.

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