GRILLED APPLE BRINED PORK CHOPS
Steps:
- In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
- Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
- Remove pork from brine, rinse with cold water and pat dry with paper towels.
- Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.
MAPLE-BRINED GRILLED PORK CHOPS
The secret to moist and juicy pork chops is brining. A salty brine allows moisture to enter the pork chop and literally traps it between protein cells, keeping the chop plumper and juicier when it is cooked.
Provided by Author Something New For Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- To make brine, put first 10 ingredients in a non-reactive pot. Bring to a boil and turn off heat. Stir until the salt and sugar are dissolved. Let cool. Put pork chops in a glass baking dish or non-reactive container that is just big enough to hold the pork chops. Pour brine over pork chops and cover. Refrigerate for three hours. Brine may be made in advance and held until three hours before it is time to grill.
- Prepare a grill with hot and medium grilling areas. Cooking time will depend on thickness of pork chops. Sear the pork chops for 1-2 minutes on each side over the hot side of the grill. Finish grilling on medium heat until the internal heat is about 145 degrees. Take pork chops off heat and let them rest for 5-10 minutes before serving.
- Or alternatively, heat the oven to 400 degrees. Sear the pork chops in a grill pan or cast iron skillet on the stove, over high heat, about 1 - 2 minutes for each side. Transfer to the oven and cook until internal heat is 145 degrees, about 8 minutes. Let rest 5 - 10 minutes before serving.
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
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.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED AND MAPLE-BRINED PORK CHOPS
We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.
Provided by Greg and Gabrielle Denton
Categories Low-Carb Barbecue Protein Packed Easy Dairy-Free Shellfish-Free Overnight Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Game Day 4th of July Father's Day Entertaining Summer Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Stove Grill
Time 12h45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 122 calories, Protein 10.2 g, Fat 6.1 g, Sodium 1904.3 mg, SaturatedFat 1.7 g, TransFat 0.0 g, Cholesterol 32.8 mg, Carbohydrate 6.6 g, Fiber 0.3 g, Sugar 4.9 g, UnsaturatedFat 3.7 g
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
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.
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MAPLE-BRINED PORK CHOPS - THE DAILY MEAL
From thedailymeal.com
4.2/5 (4)Estimated Reading Time 2 mins
- In a medium saucepan over medium heat, combine the 2 cups water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook it until the salt and syrup are dissolved, 1 to 2 minutes. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine until well chilled, at least 2 hours. Use it immediately or keep it refrigerated for up to 1 week.
- Place the chops in a large heavy-duty zip-top bag. Pour the brine over them. Seal the bag, squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3 to 4 hours, occasionally moving the chops around within the bag.
- Prepare an outdoor grill to cook direct over medium heat. Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the grill and cook them for 5 to 6 minutes, until they’re golden brown. Flip them over and cook them for another 5 to 6 minutes, until they reach an internal temperature of 150 degrees F deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.
GRILLED MAPLE-BRINED PORK CHOPS RECIPE - MELISSA KELLY
From foodandwine.com
4/5 Total Time 2 hrs
- In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.
- Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
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