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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.
- 1⁄3 cup kosher salt (use ONLY Kosher salt!)
- 3⁄4 cup sugar
- 1 cup maple syrup
- 3 tablespoons Dijon mustard
- 1 -2 teaspoon dried red pepper flakes
- 1⁄2 cup gin
- 1⁄2 teaspoon whole cloves
- 1⁄4 cup fresh rosemary, chopped
- 10 -12 garlic cloves, minced (or smashed)
- 2 tablespoons chopped fresh ginger
- 8 cups water
- 10 -12 thick-cut pork chops (center cut, about 1-1/2 inch thick)
- 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.