3 cups water

2 cups apple cider

½ cup maple syrup

4 tablespoons kosher salt, or 2 tablespoons table salt

2 cloves garlic, cracked with the heel of the hand

½ teaspoon black peppercorns

½ teaspoon fennel seed

½ teaspoon coriander seed

1 bay leaf

4 bone-in pork loin chops, about 1 ½ inch thick

olive oil as needed

 

For the Sage Butter

4 tablespoons unsalted butter, softened

2 tablespoons apricot preserves

1 teaspoon minced fresh sage

½ teaspoon kosher salt

 

Combine all of the ingredients except the pork chops and olive oil in a saucepan and bring the contents to a boil. Remove the pan from heat and allow the brine to cool fully before proceeding. Place the pork chops in a non-reactive container (not aluminum or copper) such as a Pyrex dish, and pour the brine over. Cover the container with plastic or a tight-fitting lid, and refrigerate for at least 6 hours, or up to 12 hours. While the meat is brining, make the apricot and sage butter. In a small bowl, work the softened butter together with the apricot preserves, sage and salt. Refrigerate in a small container, but allow the butter to come back to room temperature before using. Remove the pork chops from the brine and pat dry with paper towels. Preheat a grill or broiler. Brush the chops with a scant coating of oil and season lightly with salt and black pepper. Grill or broil to an internal temperature of 145 degrees. Rest the chops in a warm place for 3 to 5 minutes. Top each chop with a dollop of apricot sage butter just before serving. Serves 6

 

Yield:

Calories:

Fat:

Fiber: