Orange Maple Glazed Pork Chops
Recipe: #44994
August 16, 2025
Categories: Chops, Orange, New England July 4th, Grilling (Outdoor), High Protein, Spices, more
"Brining porkchops makes them tender and juicy. We love this recipe and have enjoyed it throughout the years. NOTE: The 12 hour brining time is not included in the overall prep. time."
Original is 6 servings
Ingredients
- FOR THE BRINE
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- CHOPS
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- FOR THE GLAZE
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Nutritional
- Serving Size: 1 (215.9 g)
- Calories 236.4
- Total Fat - 1.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 6 mg
- Sodium - 4733.8 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 4.4 g
- Sugars - 51.3 g
- Protein - 1.8 g
- Calcium - 152.1 mg
- Iron - 1.6 mg
- Vitamin C - 56.7 mg
- Thiamin - 0.2 mg
Step by Step Method
FOR THE BRINE
Step 1
Put the sugar, salt, seasonings, and molasses in a large saucepan with 4 cups water. Bring to a boil, stirring. Remove from the heat, add 8 cups cold water, and cool to tepid.
Step 2
Drop in the pork chops, cover, and refrigerate for 12 hours.
Step 3
Remove the chops from the brine and pat them dry. If you brine them overnight, you can wrap them in plastic and leave them in the refrigerator until an hour before dinnertime.
Step 4
Fire up an outdoor grill. OR can broil them instead
FOR THE GLAZE
Step 5
Combine all the ingredients in a small saucepan and simmer for 20 minutes.
Step 6
Once the grill is hot, pat the chops dry. Grill them on the first side for 6 minutes, then turn them over and brush the seared side generously with the glaze. Cook for another 6 minutes, and turn the chops again. Brush with the glaze and cook for 1 minute. Take them off the grill, arrange them on a platter, and serve.
Step 7
If using the broiler, preheat it and add the chops to a greased broiler pan and cook for a minute or so on each side or until done, brushing with the glaze while they cook (the glaze should bubble).
Tips
No special items needed.
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