Maple Brine For Grilled Pork Chops Or Pork Roasts Recipes

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SMOKEHOUSE MAPLE-BRINED PORK CHOPS

A salty-sweet and smoky brine infuses these chops with incredible flavor, and a topping of caramelized apples recaps the sweet notes.

Provided by Roger Mooking

Categories     main-dish

Time 9h

Yield 4 servings

Number Of Ingredients 9



Smokehouse Maple-Brined Pork Chops image

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.

1/3 cup sea salt
1/4 cup plus 2 tablespoons and a pinch of smoky maple seasoning, such as McCormick® Grill Mates® Smokehouse Maple Seasoning
1/2 cup packed light brown sugar
Four 3/4-inch-thick bone-in center-cut pork chops (2 1/2 to 2 3/4 pounds total)
Vegetable oil, for the pork chops
1 lemon, cut in half
3 tablespoons unsalted butter
2 Granny Smith apples, each peeled, cored and cut into 6 wedges
1 tablespoon finely chopped fresh chives, optional

GRILLED MAPLE-BRINED PORK CHOPS

Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several days before cooking.

Provided by Jody Adams

Categories     Garlic     Pork     Summer     Tailgating     Brine     Grill/Barbecue     Maple Syrup

Yield Makes 4 entrée servings

Number Of Ingredients 18



Grilled Maple-Brined Pork Chops image

Steps:

  • 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
  • 2. Remove the pork from the brine and pat dry (without rinsing).
  • 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
  • 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

For the brine:
1 cup kosher salt
3/4 cup sugar
1 cup Grade B maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
For the pork chops and grilling:
4 center-cut loin pork chops, 1 1/2 inches thick
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Roasted Pear Chutney (optional)

GRILLED MAPLE PORK CHOPS

Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5



Grilled Maple Pork Chops image

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.

Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.

6 tablespoons maple syrup
6 tablespoons balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

MAPLE-BRINED PORK LOIN

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 9h20m

Yield 6

Number Of Ingredients 13



Maple-Brined Pork Loin image

Steps:

  • Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
  • Remove pork from brine, pat dry, and season all sides with salt and black pepper.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  • Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
  • Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
  • Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

MAPLE BRINE FOR GRILLED PORK CHOPS OR PORK ROASTS

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.

Provided by Kittencalrecipezazz

Categories     Pork

Time 10h

Yield 10 cups (approx)

Number Of Ingredients 12



Maple Brine for Grilled Pork Chops or Pork Roasts image

Steps:

  • 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.

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)

MAPLE BRINED PORK CHOPS

Make and share this maple brined pork chops recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



maple brined pork chops image

Steps:

  • mix all the brine ingredients together, bring to a boil.
  • stir to dissolve sugar, salt, maple syrup remove from heat and cool.
  • add the pork chops to the brine in a large bowl and refrigerate for up to 12 hrs remove from brine, pat dry.
  • brush chops with oil, season with pepper and heat on the grill for 10-12 minutes per side or until internal temp reaches 150-160 serve with salsa or chutney if you wish.

Nutrition Facts : Calories 760.2, Fat 34.3, SaturatedFat 9.3, Cholesterol 68.8, Sodium 28495.4, Carbohydrate 96.9, Fiber 1.2, Sugar 86, Protein 19.2

1 cup kosher salt
3/4 cup sugar
1 cup grade b maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 cloves garlic, smashed
2 tablespoons chopped fresh ginger
8 cups water
4 center-cut pork loin chops, 1 1/2 inches thick
fresh ground black pepper
1/4 cup vegetable oil, for grilling

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