Simple is good, sometimes. Simple is really good, this time, when Chris Douglass’s grilled pork chops get a maple-mustard makeover. Fire up the grill (before you put it away for the season) and give your standard chops a little panache with the straightforward brine and super easy dipping sauce (or glaze, if you prefer).
- 4 double-cut pork chops
- 1 quart water
- 1/4 cup salt
- 2 tablespoons sugar
- 1/2 cup whole grain mustard
- 1/4 cup maple syrup
- 1 onion, sliced (optional)
- 1 zucchini, sliced (optional)
- 1 pepper, sliced (optional)
- Combine the water, salt and sugar in a nonreactive pot or bowl and brine the chops for 6-8 hours in the refrigerator.
- Drain and dry chops on paper towels. Preheat gas grill to medium heat and apply oil to prevent meat from sticking. Grill chops to desired temperature (about 5 minutes on each side should achieve medium).
- Meanwhile, stir together the mustard and maple syrup in a small bowl to use as a dipping sauce or to be brushed over the chops at the final stage of cooking to give a slight glaze.
- If desired, grill onion, zucchini, and pepper to serve with chops.