Maple brined stuffed pork chops
Pork second courses
The pears in the stuffing take advantage of the tail end of a winter fruit, while spring's maple syrup stands in for sugar in the brine. The brine adds moisture, certainly, while the maple brings a depth of flavor and color to the chops. Juniper and bay in the brine give it an earthy touch. And as brines go, it's a quick one inspired by Alton Brown's 2-Hour Brine. A final deglaze of the skillet with bourbon and an encore of maple and butter create a glistening glaze for the finished chops.
Share:
0
40
0
Comments