Maple Brined Grilled Pork Chops

By Texaschef11

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

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.
2. Let the brine cool to room temperature, then refrigerate for 1 hour.
3. 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)
4. Remove the pork chops from the brine and pat dry
5. Lightly coat the pork chops with Olive Oil and sprinkle a liberal amount of black pepper on them.
6. 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.
7. 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!