Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.
- Prep time 20 minutes
- Total time 2 hours & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Brine:
Maple Mustard Glaze:
Method
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.
Makes 6 to 8 servings.
Nutritional facts per serving: about
- Sodium 188 mg
- Sugars 7 g
- Protein 17 g
- Calories 133.0
- Total fat 2 g
- Potassium 229 mg
- Cholesterol 34 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 2.0
