MAPLE-BRINED PORK CHOPS

MAPLE-BRINED PORK CHOPS image

Yield 4

Number Of Ingredients 12

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4 bone-in pork chops, about 3/4 inch thick
1 cold Maple Brine
2 Tbsp. pure maple syrup
Maple Brine
2 cups of water, plus 2 cups ice water
1/2 cup pure maple syrup
1/4 cup Morton's Kosher Salt
1 Tbsp. vanilla extract
1 tsp. granulated onion
1 tsp. back pepper
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg

Steps:

Place the chops in a large heavy-duty zip top bag. Pour the brine over them. Seal the bag squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3-4 hours, occasionally moving the chops around within the bag. Prepare outdoor grill to cook chops directly over medium heat. Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the grill and cook for 5-6 minutes, until they're golden brown. Flip them over and cook for another 5-6 minutes, until they reach an internal temperature of 150 degrees deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve on e chop to each guest. Maple Brine In a medium saucepan over medium heat, combine the 2 cups water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook for 1-2 minutes, until the salt and syrup are dissolved. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine for at least 2 hours, until well chilled. Use immediately or keep refrigerated for up to 1 week.