Brined Maple Mustard Pork Chops
Created by Alexi-Rae on June 8, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 6m
- Recipe #12729
Ingredients
- 900 grams boneless pork loin chops (about 8 chops, 3/4 inch thick)
- BRINE
- 4 tablespoons brown sugar
- 4 tablespoons coarse salt
- 2 cup boiling water
- 8 fresh sage leaves
- 4 cloves garlic, crushed
- 1 tablespoon teaspoons black peppercorns
- 4 cups ice water
- MAPLE MUSTARD GLAZE
- 2/3 cup apple jelly
- 2 tablespoon grainy mustard
- 2 tablespoon maple syrup
- 1/4 teaspoon ground pepper
How to Make
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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.
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Step 2: Add pork chops to brine. Cover and refrigerate for 6 hours. Remove pork chops from brine; pat dry. Discard brine.
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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.
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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.
Nutritional Facts
- 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