Ingredients
2 quarts water
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup pure maple syrup
1/4 cup cider vinegar
1 whole clove
3 bay leaves
4 whole allspice berries
1 tablespoon yellow mustard seeds
4 fresh sage leaves
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in a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. bring to a boil and remove from the heat. let the brine cool to room temperature, then refrigerate for 1 hour. add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. remove the pork chops from the brine and pat dry. light a grill. lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155. transfer to plates and let rest for 5 minutes before serving.
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Light brown sugar — chocolate chip cookies, brown butter, sauces
Measures sugar concentration for jams, syrups, fermentation
Maple wood — sweet, mild smoke for bacon, ham, poultry
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Light brown sugar — chocolate chip cookies, brown butter, sauces
Measures sugar concentration for jams, syrups, fermentation
Maple wood — sweet, mild smoke for bacon, ham, poultry