Maple-Brined Pork Recipe— YUM!

I saw that Life as Mom is asking for our all-time favorite recipes today for the Ultimate Recipe Swap.

This one always gets rave reviews at my house.  Not only is the maple a yummy addition to pork, but the brining really gets the meat tender and juicy.

Hope you give this one a try. It takes some planning, but it is super easy and delicious!


Brining Recipe: Maple-Brined Pork Chops with apples

4 servings

2 cups boiling water

2 Tablespoons kosher salt

1 cup unsweetened apple cider or juice

¼ cup maple syrup

1 teaspoon maple extract

¼ teaspoon ground allspice

4 (5 ounce) bone-in rib pork chops

1 Tablespoon olive oil

2 Granny Smith apples, cored and cut into ½-inch thick wedges

Stir the boiling water and kosher salt in a medium bowl until the salt dissolves; refrigerate until cold. Stir in apple cider, maple syrup, maple extract and allspice. Put the pork chops in a single layer in a large baking dish. Pour the brine mixture over the chops. Cover and refrigerate for at least 4 hours or up to overnight, turning the pork occasionally.

Remove pork chops from the brine and pat them dry with paper towels. Discard the brine. Swirl the oil in skillet, then add pork. Cook until deep golden on the outside and an instant-read thermometer inserted registers 160 degrees F for medium, about 4 minutes each side. Transfer the chops to a plate and keep warm.

Add the apple wedges to the skillet. Cook, tossing occasionally, until the apples are a deep golden and tender, about 6 minutes.


–Adapted from a recipe in Weight Watchers In One Pot.

After this, you’ll be hooked on brining. For another brine recipe, check this out.

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