Grilled Maple-Brined Pork Chops

By Joschef

Ingredients

• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup light brown sugar
• 1/2 cup maple syrup
• 1/4 cup cider vinegar
• 1 whole clove
• 3 bay leaves
• 4 whole allspice berries
• 1 tablespoon mustard seeds
• 4 fresh sage leaves
• 1 tablespoon coarsely ground pepper
• 6 double-cut, bone-in pork chops (about 1 pound each)
• Olive oil for brushing

Preparation

Step 1

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.