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Grilled and Maple-Brined Pork Chops
Recipe

13 INGREDIENTS • 8 STEPS • 12HRS 45MINS

Grilled and Maple-Brined Pork Chops

5.0
5 ratings
Editor's Choice
Editor's Choice
We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.
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Greg Denton and Gabrielle Quiñónez
We are chefs and co-owners of the OX Restaurant. OX Restaurant finds inspiration in the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy.
https://oxpdx.com/book
We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.
12HRS 45MINS
Total Time
$5.07
Cost Per Serving
Ingredients
Servings
4
US / Metric
Bone-In Pork Loin Chop
4
Bone-In Pork Loin Chops
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Grade B Maple Syrup
to taste
Grade B Maple Syrup
Kosher Salt
1/4 cup
Grade B Maple Syrup
1/4 cup
Grade B Maple Syrup
Dried Thyme
2 Tbsp
Dried Thyme
Garlic
1 head
Garlic, halved
Water
6 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
487
Fat
24.3 g
Protein
40.7 g
Carbs
25.7 g
Add to plan
logo
Grilled and Maple-Brined Pork Chops
Save
author_avatar
Greg Denton and Gabrielle Quiñónez
We are chefs and co-owners of the OX Restaurant. OX Restaurant finds inspiration in the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy.
https://oxpdx.com/book
Cooking InstructionsHide images
step 1
For the maple brine, in a medium pot, combine the Water (6 cups), Kosher Salt (1/4 cup), Grade B Maple Syrup (1/4 cup), Granulated Sugar (2 Tbsp), Dried Thyme (2 Tbsp), Black Peppercorns (1 Tbsp), Bay Leaves (2), and Garlic (1 head). Bring to a boil.
step 1 For the maple brine, in a medium pot, combine the Water (6 cups), Kosher Salt (1/4 cup), Grade B Maple Syrup (1/4 cup), Granulated Sugar (2 Tbsp), Dried Thyme (2 Tbsp), Black Peppercorns (1 Tbsp), Bay Leaves (2), and Garlic (1 head). Bring to a boil.
step 2
Remove from the heat and let steep for 30 minutes; strain. Let cool completely before using.
step 2 Remove from the heat and let steep for 30 minutes; strain. Let cool completely before using.
step 3
Arrange the Bone-In Pork Loin Chops (4) in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.
step 3 Arrange the Bone-In Pork Loin Chops (4) in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.
step 4
Remove pork chops from the brine and discard the brine. Prepare grill to medium-high heat. Rub or brush the pork chops with Extra-Virgin Olive Oil (2 Tbsp) and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), being sure to season the bones as well.
step 4 Remove pork chops from the brine and discard the brine. Prepare grill to medium-high heat. Rub or brush the pork chops with Extra-Virgin Olive Oil (2 Tbsp) and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), being sure to season the bones as well.
step 5
Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness.
step 5 Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness.
step 6
Flip and repeat on the other flat side. Shift the pork chops to a cooler portion of the grill.
step 6 Flip and repeat on the other flat side. Shift the pork chops to a cooler portion of the grill.
step 7
Turn each onto its rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes.
step 7 Turn each onto its rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes.
step 8
Remove and let rest for 4 to 5 minutes before serving. Drizzle lightly with Grade B Maple Syrup (to taste), if desired.
step 8 Remove and let rest for 4 to 5 minutes before serving. Drizzle lightly with Grade B Maple Syrup (to taste), if desired.
Tags
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Dairy-Free
4th of July
Gluten-Free
Grill
BBQ
Lunch
Shellfish-Free
Dinner
Pork
Father's Day
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