Family Vacation with Brined Pork Chops
Brined Maple Mustard Pork Chops
Of all cuts of meat, pork chops are one of the most versatile and flavorful cuts you can make. Moreover, they are cheap and quick to cook, ideal for a family vacation on Pender Island.
Soaking pork in brine will prevent it from drying out by keeping it moist and ensuring juicier results. Brining is the secret to a juicy meat, the effect is amazing. Learn this simple technique and your family vacation meals will never be the same, it sure does make a big difference.
Thanks to Irene Fong and the Canadian Living Magazine for the recipe.
- 4 boneless pork loin chops (3/4 inch/ 2 cm thick)
- 2 tbsp each brown sugar, and coarse salt
- 1 cup boiling water
- 6 fresh sage leaves
- 2 garlic, crushed
- 1 tsp black peppercorns
- 2 cups Ice water
Maple Mustard Glaze:
- 1/3 cup apple jelly
- 1 tbsp grainy mustard
- 1 tbsp maple syrup
- 1/4 tsp pepper
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 15 minutes. (Make-ahead: Cover and refrigerate for up to 3 days.)
Add pork chops to brine. Cover and refrigerate for 2 hours. Remove pork chops from brine; pat dry. Discard brine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
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.
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.