Brined Maple Mustard Pork Chops
Recipe: #12729
June 08, 2014
Categories: Chops, Fathers Day, Game/Sports Day, July 4th, Labor Day Sunday Dinner, Grilling (Outdoor), High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"Brining meat adds flavour and prevents meat from drying out"
Original is 7 servings
Ingredients
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- BRINE
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- MAPLE MUSTARD GLAZE
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Nutritional
- Serving Size: 1 (501.3 g)
- Calories 517.4
- Total Fat - 19.6 g
- Saturated Fat - 6.6 g
- Cholesterol - 327.7 mg
- Sodium - 4879 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 0.5 g
- Sugars - 25.1 g
- Protein - 47.8 g
- Calcium - 72.7 mg
- Iron - 2.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
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 20-25 minutes.
Step 2
Add pork chops to brine. Cover and refrigerate for 6 hours. Remove pork chops from brine; pat dry. Discard brine.
Step 3
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.
Step 4
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.
Tips
No special items needed.
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