Just ask my husband.
People in the restaurant business have long known this and routinely use a technique known as brining as a way to hydrate meat prior to cooking.
Team that up with today's incredible Orange, Maple, Bourbon Drizzle and you've got a recipe for summer grilling I know you'll come back to again and again.
Give this recipe a try, and if you do, come back and let me know. I love to receive comments!
The printable recipe can be found here: Maple Bourbon Brined Pork Chops
Please enjoy my easy to follow step by step video.
(Original brine recipe from Nob Hill Foods)
- 1/4 cup boiling water
- 1/4 cup kosher or sea salt
- 4 cups water
- 1/2 cup pure maple syrup
- 1/2 cup bourbon
- 1 tsp coarse pepper
- 4 cloves minced garlic
- leaves from 2 large stems fresh rosemary
- 6 thick cut bone in pork loin chops
Grill the chops at 400 for 8-10 minutes per side or until they reach an internal temperature of 145 ofr medium or 165 for well done.
(Adapted from Fine Cooking)
- 2/3 cup fresh orange juice
- 1/3 cup pure maple syrup
- 2 Tbsp bourbon
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 2 Tbsp soy sauce
- Pinch cayenne
- 1 clove minced garlic
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