Maple Brine for Grilled Pork Chops or Pork Roasts

Kittencalskitchen's Note:

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.

• Total Time: 10 hrs
• Prep Time: 10 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 10 cups (a ...

• 78.07 ml kosher salt (use ONLY Kosher salt!)
• 177.44 ml sugar
• 236.59 ml maple syrup
• 44.37 ml Dijon mustard
• 4.92-9.85 ml dried red pepper flakes
• 118.29 ml gin
• 2.46 ml whole cloves
• 59.14 ml fresh rosemary, chopped
• 10-12 garlic cloves, minced (or smashed)
• 29.58 ml chopped fresh ginger
• 1892.72 ml water
• 10-12 thick-cut pork chops (center cut, about 1-1/2 inch thick)

Directions:

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

Reviews

[CHAUNCEY2]

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.

[Chef crazycookie]

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!

[Tamaretta]

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!