Recipes Grilled Maple-Brined Pork Chops 4.0 (2,124) 3 Reviews 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.Plus: More Pork Recipes and Tips By Melissa Kelly Updated on December 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 20 mins Total Time: 2 hrs Yield: 6 Ingredients 2 quarts water 1/2 cup kosher salt 1/2 cup light brown sugar 1/2 cup pure maple syrup 1/4 cup cider vinegar 1 whole clove 3 bay leaves 4 whole allspice berries 1 tablespoon yellow mustard seeds 4 fresh sage leaves 1 tablespoon coarsely ground pepper 6 double-cut, bone-in pork chops (about 1 pound each) Olive oil, for brushing Directions 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. 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. Suggested Pairing A creamy Chardonnay with hints of fruit and oak or a spicy and slightly sweet Gewürztraminer. Rate it Print