Maple Brine for Grilled Pork Chops or Pork Roasts
Elevate your next grilling session with this irresistible Maple Brine for Grilled Pork Chops or Pork Roasts. This flavorful brine combines the deep sweetness of pure maple syrup, the savory punch of fresh thyme and garlic, and the subtle warmth of black peppercorns, all balanced by brown sugar and kosher salt. The recipe is easy to prep in just 15 minutes, creating a luxuriously seasoned soak that tenderizes and infuses the pork with rich, multidimensional flavors. Perfect for bone-in pork chops or a hearty pork roast, this brine ensures juicy, melt-in-your-mouth results every time. Simply refrigerate the meat in the brine for 6-24 hours, then rinse and pat dry before grilling to caramelized perfection or roasting for a crowd-pleasing dinner. Optimize your barbecue with this foolproof technique and impress your guests with pork that's bursting with gourmet flavor.
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Recipe Information
Ingredients
- 8 cups Water
- 0.5 cups Maple syrup
- 0.25 cups Kosher salt
- 0.25 cups Brown sugar
- 6 sprigs Fresh thyme
- 4 cloves Garlic
- 2 tablespoons Black peppercorns
- 3 Bay leaves
- 4 cups Ice cubes
- 2 pounds Bone-in pork chops or pork roast
Instructions
In a large pot, combine 8 cups of water, maple syrup, kosher salt, and brown sugar.
Stir the mixture over medium heat until the salt and sugar are fully dissolved. Do not allow the mixture to boil.
Smash the garlic cloves lightly with the flat side of a knife to release their juices and add them to the pot.
Add the fresh thyme sprigs, black peppercorns, and bay leaves to the pot. Stir to combine.
Remove the pot from the heat and let the brine cool to room temperature, about 20–30 minutes.
Add 4 cups of ice cubes to a large bowl or container. Pour the cooled brine over the ice to chill it entirely.
Place the pork chops or pork roast into the bowl or container, ensuring the meat is fully submerged in the brine. If needed, place a plate on top of the meat to weigh it down.
Cover the container and refrigerate for at least 6 hours, or overnight for maximum flavor. Do not brine for more than 24 hours to avoid over-seasoning the pork.
Remove the pork from the brine and rinse it thoroughly under cold water to remove excess salt.
Pat the pork dry with paper towels and allow it to sit at room temperature for 20 minutes before grilling or roasting as desired.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 27429 mg | 1193% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 141.4 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 365 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
