Maple-Brined Pork Chops

gabrielle quiñónez DentonCooking Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit
Fabrielle Quiñónez Denton and Greg Denton's Ox Restaurant in Portland's Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit


James Beard Award Winning Chefs Greg Denton and Gabrielle Quiñónez Denton, of Ox Restaurant in Portland, spent the weekend showing off their culinary talent at The Resort at Paws Up in Greenough, Montana. The Chuck Wagon dinner, featured these juicy Maple Brined Pork Chops, Maple Glazed Carrots with Chèvre and Truffle-Salted Pistachios, and an amazing grilled radicchio salad. All three recipes are featured in their cookbook, Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant. The book contains tons of tips and tricks from grilling fish and vegetables to how to cook the perfect steak. These grilled pork chops were one of the highlights of our trip. We can’t wait to make them over and over again at home this fall.


Greg Denton adding maple-glazed carrots and chèvre to the Maple Brined Pork Chops at The Resort at Paw's Up Cookbook Live Chuck Wagon Dinner, The Taste Edit



1.0 from 1 reviews
Maple-Brined Pork Chops
  • 4 (14- to 16- oz) bone-in pork loin chops (each about 1½ inches thick)
  • Maple Brine (see below)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Maple syrup, preferably Grade B, for drizzling (optional)
  1. Arrange the pork chops in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.
  2. Remove the pork chops from the brine and discard the brine.
  3. Prepare a grill to medium-high heat.
  4. Rub or brush the pork chops with oil and season with salt and pepper, being sure to season the bones well. Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness. Flip and repeat on the other flat side. (If flare-ups happen during this phase of cooking, shift the chops to an area that's not flaring up, then shift back after the flames subside.)
  5. Shift the pork chops to a cooler portion of the grill. Turn each onto it's rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes, then repeat the same technique on the other narrow side (the bone side).
  6. Test for donees by checking the firms of the meat next to the bone. If it still has some give at the bone but is firmer around the edges, then it's ready to come off the grill. Remove and let rest for 4 to 5 minutes before serving.
  7. Drizzle lightly with maple syrup, if desired.

1.0 from 1 reviews
Maple Brine
Brining meats—especially lean ones—-before grilling or roasting them helps them retain their moisture and adds seasoning before cooking. The length of brining time depends on the size of the cut you use.
  • ¼ cup kosher salt
  • ¼ cup maple syrup, preferably Grade B
  • 2 tablespoons sugar
  • 2 tablespoons dried thyme
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 head garlic, sliced in half crosswise
  • 6 cups water
  1. In a medium pot, combine the salt, maple syrup, sugar, thyme, peppercorns, bay leaves, garlic, and water; bring to a boil. Remove from the heat and let steep for 30 minutes; strain.
  2. Let cool completely before using. Refrigerate for up to 2 weeks.



  1. This is not the recipe from OX restaurant in Portland Oregon. I ate at OX recently and had the pork chop and it was amazing. Followed the recipe to the letter and the brine was way off, it tasted way too woody from the thyme and no maple syrup flavor. The OX chop had a balanced flavor and you could taste maple but not overwhelming.

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