Maple-Brined Pork Chops

maple-brined pork chops
Menu Part: 
Cuisine Type: 

These brined pork chops are tender and delicious. The maple flavor is complemented by the caramelized onions and braised apples.


4 cups apple cider
3 cups water
1⁄2 cup kosher salt
1⁄2 cup maple syrup
2 tbsp. chopped fresh thyme
1 tbsp. ground black pepper
1 tsp. ground allspice
4 thick loin pork chops
2 cups chicken stock
3 tart apples, diced
1 cup brown sugar
1 cup red wine
1⁄2 cup Port wine
1⁄2 tsp. vanilla extract
3 tbsp. oil
1 tbsp. butter
1 lb. onions, thinly sliced


1. For brine: combine cider, water, salt, maple syrup, thyme, pepper, and allspice; bring to a boil, stirring to blend.

2. Cool brine and pour into a large container. Add pork chops and weight down to submerge in brine. Refrigerate 4-12 hr.

3. Meanwhile, combine stock, apples, sugar, red wine, Port, and vanilla in large saucepan. Simmer until reduced.

4. In a large skillet, heat 1 tbsp. oil and butter. Sauté onions until caramelized, about 20 min.; remove and reserve.

5. Drain chops from brine and add remaining 2 tbsp. oil to same skillet; reserve some brine. Sear chops in hot skillet, about 2 min. on each side. Add onions and enough brining liquid to moisten. Cover and braise 20 min. Serve with onions and apples.

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