Maple Brined Pork Chops Recipes

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SMOKEHOUSE MAPLE-BRINED PORK CHOPS



Smokehouse Maple-Brined Pork Chops image

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

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

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.

MAPLE-BRINED PORK LOIN



Maple-Brined Pork Loin image

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

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
Calories375.7 calories
Carbohydrate19.3 g
Cholesterol92 mg
Fat18.9 g
Fiber0.6 g
Protein30.7 g
SaturatedFat6.4 g
Sodium225.3 mg
Sugar14.5 g

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).

GRILLED MAPLE-BRINED PORK CHOPS



Grilled Maple-Brined Pork Chops image

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

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)

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.

MAPLE-BRINED PORK CHOPS



MAPLE-BRINED PORK CHOPS image

Categories     Sandwich     Pork     Fourth of July     Low Carb     Dinner     Brine     Grill/Barbecue

Yield 4 4

Number Of Ingredients 11

4 bond-in pork chops, about 3/4 inches thick
2 tbsp. pure maple syrup
Maple Brine:
2 cups water, plus 2 cups ice water
1/2 cup pure maple syrup
1/4 cup Morton's Kosher salt
1 tbsp. vanilla extract
1 tsp granulated onion
1 tsp black pepper
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Steps:

  • 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 3-4 hours, occasionally moving the chops around within the bag. Prepare an outdoor grill to cook chops directly 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 for 5-6 minutes, until they're golden brown. Flip them over and cook for another 5-6 minutes, until they reach an internal temperature of 150 degrees. Remove them to a plate and brush each chop with the maple syrup on all sides. Brine: 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 for 1-2 minutes, until the salt and syrup are dissolved. 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 for at least 2 hours, until well chilled. Use immediately or keep refrigerated for up to 1 week.

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Maple Brined Pork Chops. 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. Ingredients; Nutrition; 1 quart cold ...
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