Maple-Brined Pork Chops
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup water, plus 2 cups ice water
  • ½ cup pure maple syrup
  • ¼ cup mortons kosher salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon granulated onion
  • 1 teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 bone-in pork chops, about ¾-inch thick
  • 2 tablespoon pure maple syrup
Directions
  1. In a medium saucepan over medium heat, combine the 2 cups water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook it until the salt and syrup are dissolved, 1 to 2 minutes. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine until well chilled, at least 2 hours. Use it immediately or keep it refrigerated for up to 1 week.
  2. Place the chops in a large heavy-duty zip-top bag. Pour the brine over them. Seal the bag, squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3 to 4 hours, occasionally moving the chops around within the bag.
  3. Prepare an outdoor grill to cook direct over medium heat. Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the grill and cook them for 5 to 6 minutes, until they’re golden brown. Flip them over and cook them for another 5 to 6 minutes, until they reach an internal temperature of 150 degrees F deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.