#FoodieExtravaganza - Maple Brined Pork Chops

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Our lovely hostess is Juli from Pandemonium Noshery.

This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza.

Today I decided to try my hand at a brined pork chop recipe that caught my eye when I was searching for maple recipes! This recipe is just delicious and delightfully moist and tender. I've never used brining before and to say I'm hooked is an understatement. I love the subtle hint of sweetness from the maple - and the pork is just bursting with flavor. These melt like butter in your mouth and would pair wonderfully with some creamy mashed potatoes and asparagus or broccoli for a complete and delicious meal!

Come see all the lovely Maple dishes we're sharing today:

• Maple Pecan Caramel Corn Palatable Pastime  
• Pecan Streusel Maple Coffee Cake Food Lust People Love 
• Oatmeal Maple Bread Karen's Kitchen Stories  
• Maple Brined Pork Chops Making Miracles 
• Maple Yogurt Sneha's Recipe  
• Maple Coconut Cookies A Day in the Life on the Farm  
• Mapled Pink Banana Pumpkin Pie Culinary Adventures with Camilla 
• Canadian Maple Beaver Tails Pandemonium Noshery

Maple Brined Pork Chops adapted from Food

Brine
2 ¼ cup water
½ cup white vinegar
¼ cup maple syrup
3 TBS salt
1 tsp whole black peppercorns
2 bay leaves
1 TBS minced garlic
3 ice cubes

Pork Chops
3 cup Brine (see recipe)
4 bone-in pork chops
salt and pepper, to season
3 TBS butter
1 ½ TBS maple syrup

Directions

1. Prepare the brine by combining all ingredients, except ice cubes, in a medium pot and bringing to a low boil; simmer three minutes then remove from heat. Add ice cubes and refrigerate brine until ready to use.
2. Place pork chops in a tupperware or ziploc bag and add the brine - refrigerate in brine at least 4 hours up to overnight.
3. When ready to prepare, preheat oven to 400 degrees. If you have a large oven safe pan (cast iron, etc.) use that. I used a large nonstick pan, and moved the chops to a baking sheet to finish baking.
4. Pour off all liquid brine, and pat chops dry. Season with salt and pepper on both sides (use the salt lightly - I found the brine infused a fair amount of saltiness into my pork). 
5. Heat oil in your pan over medium to medium-high heat; work in batches if necessary and brown pork chops on both sides (3-5 minutes per side). Reduce heat to low and add in the butter and maple syrup, basting the chops to evenly coat.
6. Place pan in the oven (or move chops to a baking sheet if needed) and bake at 400 degrees for about 10 minutes, basting once or twice while cooking; or until they reach medium doneness.
7. Allow to rest 5 minutes before serving.