It’s no secret: the pork chops we carry, from Pork and Plants farm in Altura, MN, are ridiculously tasty. Did you know that you can get them double-cut, so that they’re twice as thick, with a maximal amount of juicy pink medium pork in the middle? If you’re feeling adventurous (or very, very hungry) you can even get them triple-cut, quadruple cut, quintuple cut—the possibilities are endless (or at least, they go up to 12 [with a little advance notice]). Think of it as an outstandingly porky alternative to prime rib. And if you were looking for a prime rub to go with it, you might try this brine, courtesy of our lead butcher Scott.
Scott’s Maple Majesty Double-Cut Pork Chop Brine
This brine is perfect for a double-cut, extra thick pork chop. Like most transcendent recipes, the secret is the simplicity—it’s what translates into boldness.
--1 qt water
--1/4 cup maple syrup
--1/8 cup salt
Heat the ingredients gently over the stove until the salt has fully dissolved. Let cool, and place over pork chops for 12-24 hours.
When it comes time to cook the pork chop, aim to eat it at an internal temperature of 140—so take it off the heat at 130. For an extra thick chop, plan on searing over the stove for about 4 minutes a side, at medium-high heat, and finishing in the oven for 6-8 minutes at 375. For bulletproof results, use an instant-read thermometer.