Grilled Maple Dijon Pork Chops

PaganGreen Pagan Witches

The key to super juicy pork (anything) is to brine the meat. It’s the same idea as turkey 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.

Brine:

3-4 tablespoons of Kosher salt
2 cups water
2 cups apple juice
Whatever fresh herbs or citrus you have on hand.

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.