Brined Maple Mustard Pork Chops Brined Maple Mustard Pork Chops

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.

  • Prep time 20 minutes
  • Total time 2 hours & 30 minutes

Ingredients

Brine:
Maple Mustard Glaze:

Method

Brine: In shallow dish, dissolve sugar and salt in boiling water. Add sage, garlic and black peppercorns. Stir in ice water; let cool completely, about 15 minutes. (Make-ahead: Cover and refrigerate for up to 3 days.)

Add pork chops to brine. Cover and refrigerate for 2 hours. Remove pork chops from brine; pat dry. Discard brine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Maple Mustard Glaze: Meanwhile, in small saucepan, stir together apple jelly, mustard, maple syrup and pepper. Bring to boil; reduce heat and simmer, stirring, until mixture is thickened and coats back of spoon, about 5 minutes.

Place chops on greased grill over medium heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 6 minutes. Brush with glaze during last 2 minutes.

Makes 6 to 8 servings.

Nutritional facts per serving: about

  • Sodium 188 mg
  • Sugars 7 g
  • Protein 17 g
  • Calories 133.0
  • Total fat 2 g
  • Potassium 229 mg
  • Cholesterol 34 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 4.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin C 2.0
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Lunch & Dinner

Brined Maple Mustard Pork Chops

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