Maple-Brined Pork Chops

There is something really special about the combination of grilled pork and maple syrup, and these are a great example. I...
Staff Writer
Maple-Brined Pork Chops

Angie Moser

Maple-Brined Pork Chops

There is something really special about the combination of grilled pork and maple syrup, and these are a great example. I think the chops are great paired with grilled sweet corn and grilled Texas toast. All brines need a sweetener to temper the salt, and maple syrup turns this one into a very special treat. Be sure to use real maple syrup. It’s a little pricey, but the true maple flavor is well worth it. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.

4
Servings
102
Calories Per Serving
Deliver Ingredients

Ingredients

For the maple brine:

  • 2  Cups  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

For the pork chops:

  • bone-in pork chops, about ¾-inch thick
  • 2  Tablespoons  pure maple syrup

Directions

For the maple brine:

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. 

For the pork chops:

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.

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. 

Nutritional Facts

Total Fat
1g
1%
Sugar
5g
6%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
130µg
19%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
95mg
10%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
45µg
11%
Iron, Fe
6mg
33%
Magnesium, Mg
30mg
9%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
82mg
12%
Selenium, Se
5µg
9%
Sodium, Na
54mg
4%
Water
90g
3%
Zinc, Zn
1mg
13%

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.