Categories: Pork
Ingredients
- 1 cup plus 2 tbsp. maple syrup, divided
- 1 cup kosher salt
- 3/4 cup sugar
- 3 tbsp. plus 1 tsp Dijon, divided
- 2 tbsp. minced fresh rosemary
- 1 tsp pepper
- 6 cups water
- 2 cups ice
- 4 center-cut pork chops
- Olive oil, for brushing the chops
Directions
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Combine 1 cup maple syrup, salt, sugar, 3 tbsp. Dijon, rosemary and pepper with the water in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Take off the heat, stir in the ice. Pour the brining liquid into a large Ziploc bag. Add the chops and refrigerate for between 1 and 12 hours.
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Heat a grill pan over medium until hot. Combine the remaining 2 tbsp. maple syrup with the remaining tsp of Dijon.
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Remove the chops from the brining liquid, rinse with cold water and pat dry. Sprinkle some pepper on each side of the chops and brush with oil. Place the chops on the hot pan and cook 4-5 minutes per side, depending on their thickness. Brush the cooked chops with the maple flavored agave nectar/Dijon mustard sauce. Let them rest for 5 minutes and serve.