Grilled Maple-Brined Pork Chops

1. 1

   In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper.

2. 2

   Bring to a boil and remove from the heat.

3. 3

   Let the brine cool to room temperature, then refrigerate for 1 hour.

4. 4

   Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours.

5. 5

   Remove the pork chops from the brine and pat dry.

6. 6

   Light a grill.

7. 7

   Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155.

8. 8

   Transfer to plates and let rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.