Maple-Brined Pork Chop
Behind The Dish - "Portland"
- 6 cups water
- ¼ cup kosher salt
- ¼ cup maple syrup
- 2 T sugar
- 2 T dried thyme
- 1 tsp black peppercorns
- 2 ea bay leaf
- 1 ea split bulb garlic
- 4 pork loin chops, 12 to 16 oz each
- 2 qts Maple Brine
- 2 T olive oil
- kosher salt and black pepper
- Bring all ingredients to a boil then remove from heat.
- Allow to steep for 30 minutes.
- Strain and cool before using.
- Arrange pork chops in a dish so that they fit snugly, then pour the cold maple brine over them to cover completely.
- Cover with a lid or plastic wrap and refrigerate for 24 to 48 hours.
- Remove them from the brine and discard the brine.
- Prepare grill to medium high heat.
- Rub or brush the pork chops with olive oil then season with salt and pepper, including the bone as well.
- Place the pork chops on the grill and leave them, untouched, just long enough for the pork to pick up some color and grill marks.
- Turn them over onto their second flat side and cook for another 4 to 5 minutes.
- Turn the pork chops up onto their rounded side, or the edge of the chop with the fat on it
- Now turn the pork chops over and cook them the same way on the bone side.
- Move the pork chops to a less-hot portion of the grill to continue cooking.
- Remove from heat and let rest.