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Brined Pork Chops with Cranberry Maple Sauce
8 Center-cut pork chops, (2-inches thick each)
Cranberry Maple Sauce
1 12-oz bag cranberries, washed and picked over
1 1/4 c Maple syrup, preferably dark amber or grade B
1 tb Dijon mustard
2 qt Water
1/2 c Kosher salt
1 1/4 c Sugar
3 Bay leaves
1 tb Finely chopped garlic
2 tb Minced shallots
1 tb Whole allspice berry
2 ts Hot pepper sauce
To Make Cranberry Maple Sauce
Combine the berries and maple syrup in a large heavy saucepan. Bring to a boil over medium-high heat and cook until the berries burst, about 5 to 7 minutes.
Remove from the heat and stir in the mustard. Serve hot or at room temperature. Makes approx. 2 cups.
To Make The Brine
Combine all of the ingredients in a large saucepan and bring to a boil over high heat. Turn off the heat and cool the brine completely in a stainless steel or plastic container. Submerge the pork chops in the brine and cover. Refrigerate for a minimum of 16 hours and a maximum of 24 hours.
Remove the pork chops from the brine, rinse under cold water, and pat dry.
Grill the chops over medium heat to your liking, about 5 to 6 minutes per side for medium doneness. Serve the pork chops hot with Cranberry Maple Sauce.
Manny Rothstein 4/98
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