Briny Brother

When my Hawaii brother was here to celebrate My Beloved's birthday last fall, we rode the ferry over to the Ferry Building in San Francisco where we purchased a couple of killer brined pork chops. They were simply amazing, moist and flavorful and wonderfully porky, but with undertones of salt and sweet and herb.

Apparently, that bro has been thinking about them ever since because, last week, he sent me his recipe for brine to try. I followed his recipe to the letter; after two days of brining, I seared the chops in a pan and finished them in a 350 degree F oven.

Maybe it's because this brother lives in Hawaii, but both My Beloved and I thought the chops had a sort of mild teriyaki vibe, not as sticky and sweet, nor as gingery and garlicky, but just suggesting palm trees and soft, warm breezes with every bite. Ono!

I'd happily make these again, and next time I'd add an herbal note adding to the brine a bay leaf, or perhaps some thyme. They were delicious as is, but I'm a tinkerer by nature.

So, while the clouds hang heavy over the bay, brine up some chops and send a mental "Aloha!" to my briny brother as you dream of sandy beaches.

Whiting's Brined Pork Chops

6 boneless loin pork chops (I used bone-in, as I think they have even better flavor)
2 cups water
1 cup apple cider or apple juice
1/4 cup maple syrup
1/8 cup rock salt (I used kosher)

About 2 teaspoons butter

Mix water, cider, syrup, and salt in an airtight container or plastic bag, making sure the salt has dissolved. Add the pork chops and brine in the fridge for 2 days, turning them occasionally to redistribute the brine.

When ready to cook, preheat the oven to 350 degrees F.

Melt butter in a hot pan and sear the chops on one side until nicely browned. Flip them and put the pan directly into the preheated oven for about 10 minutes, until they are done but still  lightly pink inside. Serve with pan juices poured over the chops.