Prep 10 hrs
Cook 0 mins
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.
- 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)
- 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.
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.
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!
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!