Soooo tasty, and this time around, I used apple juice in place of my more usual cider for the brine.
Cider or juice, this recipe still keeps the chops moist and tasty on the grill – and if you like, you can substitute an equal amount of brown sugar for the maple syrup. It’s all good!
•2 cups apple juice
•1 tbsp peppercorns
•1/4 cup salt
•1/4 cup maple syrup
•1 tbsp red pepper flakes
•1 tbsp of sweet Thai chili sauce
•1 tbsp grill seasoning – Aas I noted when I first posted this recipe, I think that Sandra Lee meant to add this to the chops on the grill, but I’m still stirring it into the brine mixture; do as you like. We have just refreshed our supply of Gateway to the North Maple Seasoning from The Spice House, so that’s still what I use
In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
Once the brine has cooled, you can add the pork chops. Let them soak in the brine for at least 4 hours, up to 24 hours in the refrigerator.
Remove chops from the brine, rinse with cold water and pat dry with paper towels – I ALWAYS forget this part, so, if you do as well, it’s no biggie – the chops will just be a might on the salty side.
Heat grill or grill pan over medium heat. Sprinkle 1 side of the chops with 1/2 the grill seasoning (if you haven’t added it into the brine). Place chops on hot oiled grill, seasoned side down and sprinkle the with remaining seasoning. Grill for 4 to 5 minutes per side. Let rest for 5 minutes before serving – I normally pile them on a platter on the back of the stove and pop a plate over all.