Best Grilled Maple Brined Pork Chops Recipes

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GRILLED MAPLE PORK CHOPS



Grilled Maple Pork Chops image

Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

6 tablespoons maple syrup
6 tablespoons balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

Steps:

  • In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.

GRILLED AND MAPLE-BRINED PORK CHOPS



Grilled and Maple-Brined Pork Chops image

We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.

Provided by Greg and Gabrielle Denton

Categories     Low-Carb     Barbecue     Protein Packed     Easy     Dairy-Free     Shellfish-Free     Overnight     Full Meal     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Game Day     4th of July     Father's Day     Entertaining     Summer     Fish-Free     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Tomato-Free     Stove     Grill

Time 12h45m

Yield 4

Number Of Ingredients 13

4 Bone-In Pork Loin Chop
2 tablespoon Extra-Virgin Olive Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
to taste Grade B Maple Syrup
1/4 cup Kosher Salt
1/4 cup Grade B Maple Syrup
2 tablespoon Granulated Sugar
2 tablespoon Dried Thyme
1 tablespoon Black Peppercorns
2 Bay Leaf
1 head Garlic
6 cup Water

Steps:

  • For the maple brine, in a medium pot, combine the Water (6 cup), Kosher Salt (1/4 cup), Grade B Maple Syrup (1/4 cup), Granulated Sugar (2 tablespoon), Dried Thyme (2 tablespoon), Black Peppercorns (1 tablespoon), Bay Leaf (2), and Garlic (1 head). Bring to a boil.
  • Remove from the heat and let steep for 30 minutes; strain. Let cool completely before using.
  • Arrange the Bone-In Pork Loin Chop (4) in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.
  • Remove pork chops from the brine and discard the brine. Prepare grill to medium-high heat. Rub or brush the pork chops with Extra-Virgin Olive Oil (2 tablespoon) and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), being sure to season the bones as well.
  • Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness.
  • Flip and repeat on the other flat side. Shift the pork chops to a cooler portion of the grill.
  • Turn each onto its rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes.
  • Remove and let rest for 4 to 5 minutes before serving. Drizzle lightly with Grade B Maple Syrup (to taste), if desired.

Nutrition Facts : Calories 122 calories, Protein 10.2 g, Fat 6.1 g, Sodium 1904.3 mg, SaturatedFat 1.7 g, TransFat 0.0 g, Cholesterol 32.8 mg, Carbohydrate 6.6 g, Fiber 0.3 g, Sugar 4.9 g, UnsaturatedFat 3.7 g

ULTIMATE GRILLED PORK CHOPS



Ultimate Grilled Pork Chops image

A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
4 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
BASIC RUB:
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper

Steps:

  • In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.

MAPLE BRINE FOR GRILLED PORK CHOPS OR PORK ROASTS



Maple Brine for Grilled Pork Chops or Pork Roasts image

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.

Provided by Kittencalrecipezazz

Categories     Pork

Time 10h

Yield 10 cups (approx)

Number Of Ingredients 12

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)

Steps:

  • Mix all the brine ingredients together in a pot and bring to a boil.
  • Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
  • Let the brine cool, then place brine in a large glass dish or bowl.
  • Add in pork chops (making certain that all the chops are covered completely with brine).
  • Cover and refrigerate for NO MORE than 10 hours.
  • Remove the pork from the brine and pat dry without rinsing.
  • Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
  • Grill as desired.

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.

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