Brined Pork Chops

Brined Pork chops are excellent from the grill.  Brining helps keep the chops juicy and allows flavors to penetrate and also infuses flavors deep into the meat. There is nothing quite like a nice thick juicy pork chop from the grill.

Maple Brined Pork Chops with Mustard Maple Glaze

This recipe for is simple and easy. I like to use thick rib chops for this but loin chops work well too. 

Maple Brine 

2        cups water

1/2    cup real maple syrup

1       teaspoon black pepper

         zest of one lemon yellow part only, I use a micro-plane grater

1/4    cup Kosher salt

Combine all and allow the salt to dissolve. One note if you would like a little smokier flavor from your gas grill add a 1/2 teaspoon of liquid smoke to your brine.

4 Servings

4    pork rib chops or pork loin chops 1 to 1 1/2 inch thick. *

Place chops in the brine for three to four hours. If you need more time before cooking remove from the brine.

*If using thinner chops reduce brining time. 

Mustard Maple Glaze

3       tablespoons course Dijon or Meaux Mustard

3       tablespoons maple syrup

Combine the following and brush on brined pork chops at the end of the cooking 

Directions

Brine pork chops and prepare Mustard Maple Glaze.

Charcoal Grill

Prepare your fire for a two zone fire, hot and indirect.  When the coals are ready put nice grill marks on the chops on the direct hot fire. Then move to the indirect zone for cooking. Cover and cook to an internal temperature of 155-160 degrees. Then glaze with the Mustard Maple glaze, remove from the heat and serve. 

Gas Grill

Heat your grill to high heat, place nice grill marks on the chops on the direct hot fire. Then reduce your heat to medium for cooking. Cover and cook to an internal temperature of 155-160 degrees. Then glaze with the Mustard Maple glaze, remove from the heat and serve. *One note if you would like a little smokier flavor from your gas grill add a 1/2 teaspoon of liquid smoke to your brine.

For side dishes Potatoes Au Gratin or Roasted Baby Potatoes would be great with this dish.

One other note this recipes works nicely for brined chickens as well! This will pair well with a nice Old Vine Zinfandel or Merlot.

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