Brined Pork chops are made for the grill! Brining helps keep the chops juicy and allows flavors to penetrate and also infuses flavors deep into the meat. This page will be where we keep our brined pork chop recipes.
This recipe for is simple and easy. I like to use thick rib chops for this but loin chops work well too.
2 cups water
1/2 cup real maple syrup
1 teaspoon black pepper
zest of one lemon yellow part only, I use a microplane grater
1/4 cup Kosher salt
Combine all and allow the salt to dissolve.
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
Brine pork chops and prepare Mustard Maple Glaze.
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.
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.
One other note this recipes works nicely for brined chickens as well!