How To Make Maple Brined Pork Chops

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Feb. 12, 2019

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.


Water 1 Liter
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)
Whole cloves 8
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!

Recipe Summary

Difficulty Level: Easy
Servings: 6