Maple Brined Berkshire Pork Chop Recipe

Cooking Instructions

1. 1

   Brine the Pork Chops

   In a large bowl, combine maple syrup, kosher salt, water, black peppercorns, and bay leaves. Stir until salt dissolves. Submerge the pork chops in the brine, cover, and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Prepare Crushed New Potatoes

   Boil new potatoes in salted water until tender, about 15-20 minutes. Drain and crush slightly with a fork. In a skillet, cook bacon until crispy, then add the crushed potatoes and cook until golden. Season with salt and pepper to taste.

3. 3

   Cook the Pork Chops

   Remove pork chops from brine, pat dry, and season with pepper. Heat a grill or skillet over medium-high heat. Cook pork chops for 5-7 minutes on each side until internal temperature reaches 145°F (63°C). Let rest for 5 minutes.

4. 4

   Bruléed Nectarines

   Slice nectarines in half and remove the pit. Sprinkle brown sugar on the cut sides and use a kitchen torch to caramelize until golden brown. Alternatively, broil for a few minutes until sugar melts.

5. 5

   Make Grain Mustard Jus

   In a small saucepan, combine chicken stock and grain mustard. Simmer over low heat until slightly thickened, about 5 minutes.

6. 6

   Plate and Serve

   On each plate, place the crushed potatoes, top with a pork chop, garnish with bruléed nectarines, and drizzle with grain mustard jus. Add a dollop of crème fraîche on the side.