Maple Vanilla Brined Pork Chops w/ Cinnamon Butter Glazed Apples

September 1, 2009 3 1in bone in pork loin chop (10oz ea)
1 cup maple syrup
1 vanilla bean or 3tsp vanilla extract
2 cups "Real Salt" kosher salt
1 cup granulated sugar
1 quart of cold water (water should just cover meat)
2 bay leaves (dried)
1 sprig of thyme
3T whole black peppercorns
Glazed Apples
2 Granny Smith Apples (cored and cut into eight pieces)
¼ cup spiced rum
1T high quality ground cinnamon
1/4lb cold unsalted butter (1 stick, cut into 8 pieces)
Salt to taste

Directions for the Apples:
Add rum to pan and place on med-high heat
As rum starts to simmer, add a pinch of salt, cinnamon
Add butter slowly and whisk, allowing the mixture to thicken
Next add apples, lower heat and cook 5 min per side
Directions for Pork Chops
In a large mixing bowl or pitcher, add all ingredients except for the pork chops
Stir the brining liquid until the salt and sugar has dissolved
Add the pork chops and cover for 1 hour.
Remove the pork chops from the brine, pat dry and season with salt and pepper
Cook on med-high grill, 11-13 min per side
Remove from grill, let meat rest for 10 min, cut meat from the bone
Place apples on the plate, add the slice pork and spoon glaze over the top

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