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Maple Brined Pork Chops




Source of Recipe


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List of Ingredients




1 cup plus 2 tablespoons Maple Flavored Agave Nectar, use divided
1 cup kosher salt
¾ cup Sucanat or sugar
3 tablespoons plus 1 teaspoon Dijon mustard, use divided
2 tablespoon fresh rosemary, minced
1 teaspoon black pepper
6 cups water 2 cups ice
4 center-cut loin pork chops (approximately 1 inch thick)
olive oil for brushing the chops

Recipe



Combine 1 cup Maple Flavored Agave Nectar, salt, Sucanat or sugar, 3 tablespoons Dijon mustard, rosemary and black pepper with the water in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Take off the heat, stir in the ice. Pour the brining liquid into a large plastic storage bag or into a glass baking dish deep enough to hold the chops. Add the chops and refrigerate for between 1 and 12 hours.

Heat a grill pan or skillet over medium heat until hot. Combine the remaining 2 tablespoons Maple Flavored Agave Nectar with the remaining teaspoon of Dijon mustard.

Remove the chops for the brining liquid, rinse with cold water and pat dry. Sprinkle some black pepper on each side of the chops and brush with oil. Place the chops on the hot pan and cook 4 – 5 minutes per side depending on the thickness of the chops. Brush the cooked chops with the Maple Flavored Agave Nectar/Dijon Mustard sauce. Let the chops rest for 5 minutes and serve.

Serve 4 gluten-free people.