Brining pork chops is a great way to flavour them and to help them retain a juicy interior while cooking. This Maple Brined Pork Chop recipe is a great way to make your pork chops extra tasty! Oven roasting / Pan roasting the pork chops leads to great flavour and juicy texture. The brine recipe is super simple and you can add a huge number of flavours.
|Coarse salt||50 Gram|
|Sugar||50 Gram (60 mL / ¼ cup)|
|Maple syrup||125 Milliliter (dark late harvest if you can get it)|
|Dijon mustard||15 Milliliter (1 tbsp)|
|Juniper berries||15 Milliliter (1 tbsp)|
|Garlic||4 , smashed|
|Ginger piece||2 Inch , chop (optional)|
|Fresh thyme stalks||3 (optional)|
1. Mix all of the ingredients together in a pot and bring to a boil.
2. Stir to make sure that the salt and sugar has dissolved.
3. Chill the brine completely, in a nonreactive container.
4. Making the brine can be done a few days ahead, just keep it in the fridge.
5. Add the pork chops to the brine and put back in the fridge for 6-8 hours.
6. The sweet spot is 6-8 hours but no more than 12 hours.
7. Remove the pork from the brine and pat dry.
8. Preheat oven to 230ºC (450°F).
9. Heat oil over medium-high heat in a cast-iron or other oven-proof fry pan.
10. Cook chops until beginning to brown, 3-4 minutes.
11. Turn and cook until the second side is beginning to brown, about 2 -3 minutes.
12. Place pan in the oven and roast the chops until an instant-read thermometer inserted into the center of a chop registers 275ºC (140°F).
13. Let rest 4-5 minutes before eating.
14. Serve and enjoy!