The pork chops I put in a hickory bark syrup brine for about a week before cooking. These I seared in a hot black steel pan and then finished for about five minutes in a 400F oven. A quarter cup of hickory bark (or maple) syrup and a tablespoon of salt to a gallon of water makes a fine brine. Hickory bark syrup is made locally by boiling shagbark hickory bark in water and then adding turbinado sugar which gives it a smoky flavor.
|Pork Chop with Sweet Potato Hash and Mâche Salad|
|Bourbon-Flambéed Sweet Potato, Bacon, and Cranberry Hash|