Hickory Maple Brined Berkshire Pork Chops

November 10, 2016

Hickory Maple Brined Berkshire Pork Chops

Falling Bark Farm’s local, hand-crafted Hickory Maple Syrup is the perfect accompaniment for our Heritage Breed Berkshire Pork Chops. Berkshire is to pork what Kobe is to beef. It is a well marbled pork that has superior texture and flavor. Combining the rich flavor of the Berkshire Pork Chops with the nuttiness of the Hickory Syrup from Falling Bark Farm was a no-brainer. Now sit back, grab a glass of our Ex Umbris Syrah, and enjoy this recipe for Falling Bark Hickory Brined Berkshire Heritage Pork Chops. 

 

INGREDIENTS

2 c water

2 c ice water

½ c Falling Bark Farm Original Hickory Syrup

¼ c Kosher Salt

1 tbsp. vanilla extract

1 tsp granulated onion

1 tsp black pepper

½ tsp cinnamon

¼ tsp ground nutmeg

4 Berkshire Pork Chops

INSTRUCTIONS

  1. Mix the water, syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium sauce pan
  2. Heat until it simmers the let it simmer 1 - 2 minutes stirring frequently
  3. Remove from heat and poor in to ice water
  4. When the brine is cool add the brine to a large Ziploc bag with the pork chops
  5. Place in the refrigerator for 4 hours
  6. Remove the pork chops from the brine, rinse, and pat dry
  7. Preheat the BGE to 450-500° measured at the dome
  8. Cook the pork chops 5 minutes on one side then flip
  9. Cook for another 5 minutes or until the Thermapen measures 145°
  10. Pull the pork chops and let them rest 5 minutes before serving

 

Optional Garnish:

Grab a jar of the Toigo Orchards Bourbon Peaches and do two things: First, take a shot of the liquid the peaches have been sitting in. The bourbon and peach flavor is amazing and a great way to start your meal! Second, simply take the peaches out of the juice (reserving the juice of course), and grill them a few minutes a side on the grill as your pork chops are resting. The grilled peaches, earthy syrup, and rich pork chop flavors will come together in such a fantastic way you will wish you made more!

I took the reserved liquid, some of the syrup, sriracha, and soy sauce to make a simple glaze for the pork chops. Combine them and let simmer for 10 minutes until reduced by 1/3. Brush on the pork chops as they are resting.




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