Grilled Maple-Brined Pork Chops

Sometimes you get tired of the same old bbq and pork chops.  I decided to try my hand at a brine that would make the usually plain tasting pork juicy and flavorful without having to add a mountain of bbq sauce to it.

2-4 Bone-in double cut pork chops

4 c. Water

1/3 c. White sugar

1/4 c. Salt

1 1/2 Tbsp. Dijon mustard

1/2 c. + 2 Tbsp. Maple Syrup

3 Cloves of garlic, finely chopped

1 tsp. Red pepper flakes

1/4 tsp Ground cloves

2 Tbsp Dried rosemary

1 Tbsp. Dried thyme

Set chops aside and in a medium pot combine remaining ingredients.  Stir and place on med high heat until it somes to a boil.  Turn heat down to medium and let it simmer for 3 minutes.  Remove from heat and allow to cool.
For quick cooling, fill sink with an inch or two of cold water and set the pot in. 

Use a casserole dish large enough to hold the amount of chops you plan to brine.  If the brine pot is large enough to hold all the chops you can use that as well.

Cover with plastic wrap and put a plate on top to keep the chops submerged.  Chill in the fridge for 4-6 hours.

Remove from brine and grill.  You will be left with flavorful, juicy pork chops.