Maple Brined Pork Chops Recipe

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

Assemble your ingredients.

Combine All Ingredients and Boil ( Except Pork Chops )

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 the liquid, If Cold Outside Leave Out There For a Couple Hours

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 Chops with Brine, Leave in Fridge for a Day or Two

Cover your chops with the brine and leave it in the fridge for a day or two.

Remove from Fridge, Rinse Chops Thoroughly

Remove from fridge.  Thoroughly rinse the brine off of the chops.

Grill Chops on Medium Heat

Grill on medium high direct heat until done.

Brush Chops with Maple Syrup Before Serving

Generously brush chops with maple syrup before serving.