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Maple-Mustard Pork Chops Recipe

Maple-Mustard Pork Chops

Maple-Mustard Pork Chops
Recipe Type: Dinner
Author: Nancy
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • Pork Chops – 6 each (boneless or not)
  • Brine:
  • Water – 2 cups
  • Apple Juice – 1 cup
  • Kosher Salt – 1/4 cup
  • Sugar – 1/4 cup
  • Lemon – 1/2 of a whole
  • Cinnamon Stick – 1 each
  • Sauce:
  • Dijon Mustard – 1/4 cup
  • Maple Syrup – 1/4 cup
  • Garlic, Minced – 2 cloves
  • Olive Oil – 2 Tablespoons
  • Spicy Grain Mustard – 1 Tablespoon
  • Salt and Pepper – 1/4 teaspoon each
  1. Make your brine by bringing all of its ingredients to a boil, stiring to dissolve, then chilling
  2. Brine your pork in the cooled liquid for as long as you can (up to 24 hours) in a plastic ziptop bag placed onto a dish or bowl in the fridge
  3. About an hour before cooking, take the pork out of the bag and toss the brine mixture (keep the bag)
  4. Make your maple-mustard sauce inside of a the same plastic bag the brine was in, then toss the pork back in the bag (refrigerate until you’re ready to cook, about 30 minutes should do)
  5. For thicker cuts, preheat oven to 400F to finish the cooking after the next step
  6. Saute the pork in a heated pan with oil or butter until brown on both sides then complete cooking in the oven (for thinner slices, you can finish on the stovetop)
Brines are awesome! You could do without but it only takes a few minutes[br][br]Don’t judge – to cool my brine down, I put it outside with a strainer on top so nothing got in it (hey, I live in a snowy, cold area, might as well use what I got!)[br][br]You could heat up the remaining mustard sauce in a small stockpot for dipping (bring to a boil for a few seconds)



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