Grilled Maple-Brined Pork Chops

• Recipe by Melissa Kelly

Melissa Kelly, the chef and owner of Primo in Rockland, Maine, raises her own Tamworth pigs. She uses a sweet and tangy maple-syrup and cider-vinegar brine to enhance the natural juiciness of the meat.

Ingredients

1. 2 quarts water
2. 1/2 cup kosher salt
3. 1/2 cup light brown sugar
4. 1/2 cup pure maple syrup
5. 1/4 cup cider vinegar
6. 1 whole clove
7. 3 bay leaves
8. 4 whole allspice berries
9. 1 tablespoon yellow mustard seeds
10. 4 fresh sage leaves
11. 1 tablespoon coarsely ground pepper
12. 6 double-cut, bone-in pork chops (about 1 pound each)
13. Olive oil, for brushing

Directions

1. In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.
2. Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.

Make Ahead

The chops can be prepared through Step 1 and refrigerated for up to 4 hours. Let stand at room temperature for 30 minutes before grilling.

Serve With

Polenta and braised greens.