Maple & Mustard Brined Pork Chops

Maple & Mustard Brined Pork Chops

Maple & Mustard Brined Pork Chop

Serves 8; recipe can be halved or quartered for a smaller group.



> 8 bone-in pork chops


> 4 c. water

> 1/4 c. salt

> 1/3 c. real maple syrup

> 1 T. minced garlic

> 1 T. black pepper

> 2 tsp. dried rosemary

> 1/2 tsp. red pepper flakes

> 1/4 tsp. dried ginger

Glaze (optional, but delicious):

> 2 T. real maple syrup

> 2 T. Dijon mustard



1. Combine brine ingredients in a large bowl. Add chops, cover, and refrigerate for up to 24 hours.

2. Preheat your grill. Remove the chops from the brine and pat them dry with paper towels. Season with salt and pepper. 

Note: You can also cook these on the stovetop.

3. Cook chops on hot grill or stovetop until internal temperature reaches 135-140 degrees. 

4. Remove chops from heat, mix up the glaze, and spread evenly on the chops. Let them rest for a few minutes before serving.

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