Maple Brined Pork Chops
- Some yummy bone-in pork chops (we got ours from Master Meats in Calgary – old tyme butcher, big time taste)
- ½ cup pure maple syrup
- ½ cup brown sugar
- 1 Tbsp black peppercorns
- 1 bay leaf
- 1 Tbsp mustard seeds
- ¼ cup salt
Assemble your ingredients.
Combine and boil all your ingredients (except the pork chops – that would be gross). Make sure that the salt and sugar are fully dissolved.
Cool your liquid. You don’t want it warm enough to cook your pork chops at all. If it’s cold outside, just leave it out there for an hour or two.
Cover your chops with the brine and leave it in the fridge for a day or two.
Remove from fridge. Thoroughly rinse the brine off of the chops.
Grill on medium high direct heat until done.
Generously brush chops with maple syrup before serving.