Maple and Apple Cider Brined Tomahawk Pork Chops With herbed butter
Want to impress guests with taste and presentation too? Offer them these fancy brined “Frenched” chops. Just a bit of planning ahead is needed to brine, but after that, a quick sear and you’re ready to gather round the table in under 30 minutes. What’s the perfect side for this dish? NC sweet potatoes, of course!
Ingredients
- 4 bone-in pork loin chops, 1½" thick, Frenched*
Brine
- 3 cups spiced apple cider
- ¾ cup maple syrup
- ¼ cup kosher salt
- 3 bay leaves
- Several sprigs each fresh rosemary and thyme
- Several turns cracked black pepper
Herbed Butter (can be prepared day ahead)
- 1 stick salted butter, softened
- 2 tablespoons each minced fresh rosemary and thyme
- 1 tablespoon Dijon mustard
Maple Drizzle
- ¾ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon dried sage
Directions
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For the Brine, combine ingredients and warm until salt is dissolved. Add 2 cups of ice to quick cool.
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Place chops in a container. Pour brine over chops; cover, and refrigerate 12 to 24 hours. Discard brine.
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For the Herbed Butter, mash ingredients together with a fork at least one hour before serving.
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For the Maple Drizzle, combine the maple syrup, cinnamon and dried sage.
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To cook the chops you have two options, grilling or oven roasting:
To grill: Drain and pat dry. Coat with oil or butter and cook on hot grill to desired doneness (145 degrees by thermometer for moist pink medium chops, longer if desired). Oil generously while cooking for a nice char. Let stand 5 minutes before enjoying.
To oven roast: Preheat oven to 450 degrees. Coat with oil and sear chops quickly on each side over high heat in oven safe skillet for 1–2 minutes. Place into hot oven and roast about 6–7 minutes, checking with thermometer (145 degrees by thermometer for moist pink medium chops, longer if desired).
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Top with a dollop of herbed butter. Pass cinnamon maple syrup for drizzling.
