Do you know what’s better than a pork chop? Grilled maple Dijon pork chops…
Pork chops are probably my favorite thing to throw on the grill. Something magical happens to those babies when they hit a hot flame and that delicious fat begins to crackle and melt into the meat. Bone-in pork chops done right on the grill can be one of the most incredible things to ever dance across your tongue, but you do have to be careful not to over cook and dry out the meat which I think a lot of people tend to do on accident because they don’t know any better.
But no worries…I’m going to share with you how to grill the most deliciously moist pork chops. Just look at that juice puddling beneath…
The key to super juicy pork (anything) is to brine the meat. It’s the same idea as turkey (like I shared here last year for Thanksgiving) 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.
My simple brine for flavorful, juicy pork chops…3-4 tablespoons of Kosher salt, 2 cups water, 2 cups apple juice and whatever fresh herbs or citrus I have on hand. I 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.
About an hour before you’re ready to grill take the chops out of the brine, give a quick rinse and pat them dry. Now it’s time to make the maple Dijon marinade…
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.
They’ll be flavorful. They’ll be juicy. They’ll burst and then melt in your mouth with each delicious bite.
Down with dry pork, I say! You deserve better than that, and I just know you’re going to love these!
What’s you’re favorite thing to throw on the grill? I showed you mine…Now I want to know yours!
Talk to you soon friends, take care!