Maple-Brined Pork Chops

Maple-brined pork chops are a great way to make sure your pork chops are juicy and flavorful.  Brining allows the pork to be infused with maple flavors and the salt tenderizes the meat.  These pork chops cook up quickly but you will need to allow 5 hours or up to 24 hours for these pork chops to soak up this savory brine.  These pork chops cook up with a wonderful carmel color from the maple syrup you brush on them while cooking.  This recipe was taken from the Food To Live By Cookbook by Myra Goodman.

Maple-Brined Pork Chops:
Serves:  4

Brine:
1/2 cup pure maple syrup
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
10 sprigs fresh time
4 cups water


Chops:
4 bone-in, center-cut pork chops (about 3 pounds)
3 tablespoons pure-maple syrup
olive oil

1.  Combine all the ingredients for the brine in a none-reactive pan.  Cook on medium heat until all the sugar and salt have dissolved about 5 minutes.  Allow the brine to cool by adding one cup of ice to the brine. Pour the brine into a container and allow to cool in the refrigerator completely.  Add the pork chops to the brine and cover for 5 or up to 24 hours in the refrigerator.

2.  Remove the pork from the brine.  Heat a iron skillet or grill until hot.  If you are using an iron skillet place 2 tablespoons of olive oil in the skillet and heat until very hot but not smoking. Rinse the chops off and pat dry with a paper towel.  Brush the chops with the maple syrup and then place them into the hot oil to cook.  Cook for about 3 minutes per side and then flip them.  If you are grilling the pork chops I would wait to glaze the pork chops at the end or else they will get to burned on the edges.  Cook pork until it reaches an internal temperature about 165 degrees.

Maple-Brine

Pork Chops Soaking In Brine

Maple -Brined Pork Chops