Fiery Maple-Brined Pork Chops and Grilled Maui Onions with Oven-Roasted Apple

Yield: 6 servings.

6 Smithfield Porterhouse Pork Chops, 16 to 18-oz. each
2 qts. water
1 cup kosher salt
11/2 cups brown sugar
2 cups Vermont maple syrup
8 charred fresh serrano peppers
6 whole stems of fresh rosemary
6 whole stems of fresh thyme
4 oz. sliced and peeled fresh gingerroot
1/2 bunch fresh parsley, with stems
4 bay leaves (fresh if available)
2 whole fresh garlic bulbs, crushed
8 black peppercorn

Register to view the full article

Register to view this article