Maple Brine for Grilled Pork Chops or Pork Roasts

"Brining pork is a way of improving texture and flavor, since brining meat causes meat to absorb liquid, a seasoned brining liquid makes a for a much juicier and tastier cut of pork. This is a brine I have used in the past when I grill thick-cut pork chops, I really believe that you will never go without brining your chops again after you have tasted this. I have also used this same brine on my pork roasts when I rotisserie them on the outdoor grill. Plan ahead the chops or roast need to brine for a minimum of 10 hours, but no longer than 10 hours, they will start to take on the texture and flavor of a ham, brine your meat early in the morning to grill in the evening, I have even brined for 5 hours and the pork was till moist, remember Kosher salt only, regular coarse salt will create an overpowdering salty taste."
 
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Ready In:
10hrs
Ingredients:
12
Yields:
10 cups (approx)
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ingredients

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directions

  • Mix all the brine ingredients together in a pot and bring to a boil.
  • Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
  • Let the brine cool, then place brine in a large glass dish or bowl.
  • Add in pork chops (making certain that all the chops are covered completely with brine).
  • Cover and refrigerate for NO MORE than 10 hours.
  • Remove the pork from the brine and pat dry without rinsing.
  • Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
  • Grill as desired.

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Reviews

  1. I made the recipe exactly as posted for 6 1" chops. The were excellent, the family loved them. The only thing I would change next time is to cut down on the brine, It makes enough for double the meat. Thanks again, this is a keeper.
     
  2. I used the brine on a 8lb boneless center cut pork roast. I used my rotisserie on the B.B.Q. to cook it. Delicious and moist results after about 2 hours. Thanx for the recipe!
     
  3. In an effort to grill juicy pork chops, I have tried several other "brines" which we disliked immensely. This one was AWESOME - not too salty and no vinegary aftertaste. (I did rinse the chops before grilling though) The maple and ginger add a subtle sweetness and hint of flavor that doesn't overpower the pork. We will definitely use this again! Thanks for posting!
     
  4. I got to admit this one of the best recipes for pork chops i've tried. I let the pork chops sit in the brine for 7 hours total and grilled them on a web gas grill with a chunk of mesquite. I used boneless pork chops and made a sandwich with cebatta bread, fresh tomato, and avacado cream. Was excellent. Great recipe
     
  5. Very good flavor that did not overwhelm the pork and wasn't too salty! I had 4 very big chops and needed 3/4 of the recipe to fill the bowl and totally cover the chops. I put dijon mustard on the chops and then covered with plain bread crumbs and pepper and baked them at 350 for about an hour. Wonderful!
     
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