Grilled Maple Dijon Pork Chops

The key to super juicy pork (anything) is to brine the meat. It’s the same idea as turkey or chicken. Even if all you have is 2 hours it totally makes a difference, but ideally 6-8 hours for these is the perfect amount of time for it to break down some of the muscle tissue, and it will help the meat absorb the marinade.

Brine:

3-4 tablespoons of Kosher salt
2 cups water
2 cups apple juice
Whatever fresh herbs or citrus you have on hand.

Throw everything into a small pot on the stove and heat it until the salt dissolves. Then add it to a large ziploc bag, add ice to cool it down, add the chops, zip it up and let it do it’s thing in the fridge for as long as possible.

Here’s what you’ll need…for 4-6 medium sized chops:

1/4 cup grainy Dijon mustard
1/4 cup maple syrup
2 tablespoons brown sugar
2 chopped garlic cloves
1 chopped shallot
1 teaspoon each salt, pepper, and thyme
Drizzle of light oil like grape seed or similar (this just helps them to not stick on the grill)

Toss the pork chops in the marinade to coat and put them in the fridge for about 45 minutes-hour.

Heat up your grill, and toss them on.

*Tasty tip- Use applewood smoking chips to add an even more amazing layer of flavor*

About 5-6 minutes on each side for a medium high heat. You want them cooked through (it’s not safe to eat raw pork!) but slightly pink in the center…not raw pink but the hue of pink in the center. If your pork is thicker you will obviously need to cook them longer, and ideally use a meat thermometer to check the meat- at 135 degrees remove the chops from the grill and put them on a plate covered in tinfoil to rest for 10 minutes where it will continue to cook to the perfect 145 degree doneness.