Maple Brine for Grilled Pork Chops or Pork Roasts |
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Prep Time: 600 Minutes Cook Time: 0 Minutes |
Ready In: 600 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. Mix all the brine ingredients together in a pot and bring to a boil.
2. Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
3. Let the brine cool, then place brine in a large glass dish or bowl.
4. Add in pork chops (making certain that all the chops are covered completely with brine).
5. Cover and refrigerate for NO MORE than 10 hours.
6. Remove the pork from the brine and pat dry without rinsing.
7. Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
8. Grill as desired.
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