Family Vacation with Brined Pork Chops

Brined Maple Mustard Pork Chops

Family Vacation with Brined Pork Chops

BBQ, Blog 0 comments

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 in the Okanagan.

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.

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