Although it looks like you’ll be stuck in the kitchen, most of this recipe is inactive time. The active cook time tops out at around 30 -40 minutes., while most of the prep time includes cooling the brine and brining the pork chops, in which you can do other things.
This can also be grilled, depending on your preference. After grilling, quickly sear with the butter mixture as mentioned in the recipe.
You can also this brine on other cuts of pork, turkey, or chicken
- small pot
- Large Ziploc bag or a large bowl
- 1 small bowl
- 1 star anise
- 1 tsp coriander seeds
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 1/2 cups water
- 2 sprigs rosemary
- 3 cloves garlic
- 1 piece peeled fresh ginger
- 1/2 shallot peel removed, leave intact
- 2 sprigs fresh rosemary not the stems used in brine
- 2 tbsp apple cider vinegar
- 1 `cup ice cubes
- 2 pork chops 1 inch thick, bone in, frenched
- 2 tbsp unsalted butter
- 2 tsp maple syrup
- 1 tsp low sodium soy sauce
- Trim ends off of garlic and peel
- in a dry pot, heat coriander seed and star anise for 1-2 minutes, stirring frequently to avoid burning
- Add water, salt, sugar, rosemary, garlic and vinegar and bring quickly to a boil
- Stir until sugar and salt are dissolved
- Boil for about 5 minutes then remove from heat. Add ice cubes
- Once completely cooled, strain into a storage container
- Store in container in fridge until ready to use (can store up to five days)
- Brine chops for one hour in a Ziploc bag at room temperature
- Preheat oven to 350°
- Rinse chops and pat dry
- Peel an inch long piece of ginger and peel half a shallot. Left both unchopped
- Heat a small amount of oil in skillet. Add ginger shallot and sear pork chops 1-2 minutes per side
- Place skillet in oven for 15-20 minutes
- In a small bowl, mix butter, maple syrup and a splash of soy sauce
- Carefully remove skillet from oven and add soy sauce, butter, maple syrup mixture to the pan to melt as well as a couple of sprigs of rosemary.
- Carefully spoon melted butter mixture onto chops. If necessary sear for another minute or so. (but not too long)
- Serve immediately.
Please note: the sodium level looks ridiculous, but rinsing the chops prior to cooking alleviates much of this. I got these pork chops from Trader Joe's, but any butcher/butcher counter can french the chops for you.
Calories: 455kcal | Carbohydrates: 36g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 14329mg | Potassium: 653mg | Fiber: 1g | Sugar: 32g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Let us know how it was!