Grilled Maple Brined Pork Chops Recipes

SMOKEHOUSE MAPLE-BRINED PORK CHOPS

Steps:

• Whisk together the salt, 1/4 cup of the smoky maple seasoning, 1/4 cup of the sugar and 4 cups water in a medium saucepan. Bring to a simmer, whisking, until the salt and sugar dissolve. Pour in 4 cups of cold water and mix thoroughly, then transfer the brine to a large container with a lid and cool to room temperature. Add the pork chops to the brine, cover and refrigerate 8 to 10 hours.
• Prepare a grill for medium-high heat.
• Remove the pork chops from the brine and pat dry with paper towels. Lightly rub some oil into the chops, then season all over with 2 tablespoons smoky maple seasoning. Grill until the pork chops are well marked and charred, 7 to 9 minutes. Flip and continue to grill until cooked through and an instant-read thermometer registers 145 degrees F, 4 to 6 minutes more. Let rest under tented foil while you cook the apples.
• Put a large cast-iron skillet on the grill. Juice one of the lemon halves into a small bowl. Add 1 teaspoon of the lemon juice and the remaining 1/4 cup sugar to the skillet and stir with a heatproof spatula until the mixture looks like wet sand. Cook with the lid open, stirring frequently, until the sugar melts and deepens to amber, about 8 minutes. Add the butter and stir until melted. Once the foam subsides, add the apples, cover the grill and cook, gently stirring occasionally and coating the apples in the caramel, until the apples are crisp-tender, about 8 minutes. Remove the skillet from the heat and, being careful of splattering, add the remaining lemon juice and a pinch of smoky maple seasoning and stir gently.
• Arrange the pork chops on a platter and top with the apples. Use a fine rasp grater to zest the other lemon half over the dish. Sprinkle with chives if using.

GRILLED MAPLE PORK CHOPS

Steps:

• In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

GRILLED AND MAPLE-BRINED PORK CHOPS

Steps:

• For the maple brine, in a medium pot, combine the Water (6 cup), Kosher Salt (1/4 cup), Grade B Maple Syrup (1/4 cup), Granulated Sugar (2 tablespoon), Dried Thyme (2 tablespoon), Black Peppercorns (1 tablespoon), Bay Leaf (2), and Garlic (1 head). Bring to a boil.
• Remove from the heat and let steep for 30 minutes; strain. Let cool completely before using.
• Arrange the Bone-In Pork Loin Chop (4) in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.
• Remove pork chops from the brine and discard the brine. Prepare grill to medium-high heat. Rub or brush the pork chops with Extra-Virgin Olive Oil (2 tablespoon) and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), being sure to season the bones as well.
• Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness.
• Flip and repeat on the other flat side. Shift the pork chops to a cooler portion of the grill.
• Turn each onto its rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes.
• Remove and let rest for 4 to 5 minutes before serving. Drizzle lightly with Grade B Maple Syrup (to taste), if desired.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.