Grilled Maple Brined Pork Chops Recipes

GRILLED MAPLE PORK CHOPS

Steps:

• In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

MAPLE-BRINED GRILLED PORK CHOPS

Steps:

• To make brine, put first 10 ingredients in a non-reactive pot. Bring to a boil and turn off heat. Stir until the salt and sugar are dissolved. Let cool. Put pork chops in a glass baking dish or non-reactive container that is just big enough to hold the pork chops. Pour brine over pork chops and cover. Refrigerate for three hours. Brine may be made in advance and held until three hours before it is time to grill.
• Prepare a grill with hot and medium grilling areas. Cooking time will depend on thickness of pork chops. Sear the pork chops for 1-2 minutes on each side over the hot side of the grill. Finish grilling on medium heat until the internal heat is about 145 degrees. Take pork chops off heat and let them rest for 5-10 minutes before serving.
• Or alternatively, heat the oven to 400 degrees. Sear the pork chops in a grill pan or cast iron skillet on the stove, over high heat, about 1 - 2 minutes for each side. Transfer to the oven and cook until internal heat is 145 degrees, about 8 minutes. Let rest 5 - 10 minutes before serving.

GRILLED MAPLE-BRINED PORK CHOPS

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

MAPLE BRINE FOR GRILLED PORK CHOPS OR PORK ROASTS

Steps:

• Mix all the brine ingredients together in a pot and bring to a boil.
• Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
• Let the brine cool, then place brine in a large glass dish or bowl.
• Add in pork chops (making certain that all the chops are covered completely with brine).
• Cover and refrigerate for NO MORE than 10 hours.
• Remove the pork from the brine and pat dry without rinsing.
• Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
• Grill as desired.