4
4 ratings

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...

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
481
Calories Per Serving

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:

  • 4 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
Servings4
Calories Per Serving481
Total Fat18g28%
Sugar30gN/A
Saturated6g30%
Cholesterol137mg46%
Protein41g83%
Carbs35g12%
Vitamin A4µgN/A
Vitamin B121µg18%
Vitamin B61mg70%
Vitamin C0.2mg0.3%
Vitamin D1µg0.2%
Vitamin E0.3mg1.3%
Vitamin K1µg2%
Calcium102mg10%
Fiber0.5g1.9%
Folate (food)0.6µgN/A
Folate equivalent (total)0.6µg0.2%
Iron1mg8%
Magnesium64mg16%
Monounsaturated7gN/A
Niacin (B3)13mg66%
Phosphorus421mg60%
Polyunsaturated2gN/A
Potassium810mg23%
Riboflavin (B2)1mg59%
Sodium865mg36%
Sugars, added30gN/A
Thiamin (B1)1mg67%
Trans0.2gN/A
Zinc4mg29%