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Ciderboys Brined Pork Chop with Fingerlings + Peach-Pepper Relish Recipe

The perfect Father's Day meal!

Try the Ciderboys Brined Pork Chop with Fingerlings + Peach-Pepper Relish from your own kitchen! Recipe by Chef Ginger.



2 TBSP brown sugar

1 TBSP Black Pepper

1 TBSP Kosher salt

2 cloves garlic

1 bay leave

1 can Ciderboys Peach Cider

Pork Chops

2 6oz pork chops

1 lb fingerling or marble potatoes

2 tsp kosher salt

1 tsp black pepper

2 TBSP olive oil

Peach Relish

1-peach (best you can find)

1/4 lb sweet peppers

1 shallot

4 large basil leaves

2 tsp olive oil

1 tsp apple cider vinegar


  1. Mix brine ingredients together in a large bowl, make sure the brown sugar is mixed in with the cider. Add two 6 oz pork chops into brine mixture and let sit for 24 hours.

  2. Toss potatoes in olive oil, salt and pepper. Put them in a 450 degree oven for ?

  3. 3. Sear pork chops in a cast iron pan or grill them and put them in a 450 degree oven for 12 minutes; let them rest while you finish cooking the potatoes

4. Mix together all the relish ingredients into a small bowl and set aside

5. Take potatoes out of oven, smash them in between two sheet pans

6. Toss them back into the oven for about 5 minutes to crisp them up


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