Ingredients
- 6 cups Water
- 1/2 cup cider vinegar
- 1 cup Maple Syrup
- 1/2 cup Sugar
- 1/4 cup Dijon Mustard
- 12 cloves of Garlic crushed
- 1/2 cup Kosher Salt or Coarse Sea Salt
- 1 tsp Red Pepper flakes
- 2 sprigs of Fresh Rosemary (or herbs of your choice)
Preparation
Step 1
In a large pot, combine the water, salt, brown sugar, maple syrup, sugar, vinegar, garlic, mustard and red pepper flakes. 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. (don’t let them brine for more than 12 hours)
Remove the pork chops from the brine and pat dry
Lightly coat the pork chops with Olive Oil and sprinkle a liberal amount of black pepper on them.
Sear the chops directly over the hottest part of the open grill for about 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.
Make sure to use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° will give you a pink, moist chop (that temp was just approved by the federal government for pork) If you want them more well done, let them cook until 160° but no more.
Serve the chops immediately with your favorite sides and enjoy!