Local Double-cut Brined Pork Chop Recipe

Preparation and Cooking

1. 1

   Brining the Pork Chop

   In a large bowl, combine kosher salt, brown sugar, black peppercorns, thyme, and crushed garlic with 4 cups of water. Stir until the salt and sugar are dissolved. Submerge the pork chops in the brine, cover, and refrigerate for at least 4 hours or overnight.

2. 2

   Preparing the Apple Butter

   In a saucepan over medium heat, combine Gravenstein apple butter with 1/4 cup of water and heat until warmed through. Set aside.

3. 3

   Making the Maple Demi-Glaze

   In a separate saucepan, combine 1 cup of chicken stock with 1/2 cup of pure maple syrup. Simmer over low heat until reduced by half, about 15-20 minutes. Strain and set aside.

4. 4

   Cooking the Pork Chop

   Remove the pork chops from the brine, rinse under cold water, and pat dry with paper towels. Preheat a grill or skillet over medium-high heat. Sear the pork chops for 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before serving.

5. 5

   Plating

   Drizzle the maple demi-glaze over the pork chops, add a dollop of warmed apple butter on the side and serve with pan jus made from the drippings if desired.