Blackbird Pork Chops

Chef Jonathan's take on Blackbirds Pork Chops

Pan-Seared Maple-Brined Pork Chop from Blackbird Farm with Sauteed Swiss Chard from Red Horse Farm & Rosemary Roasted Peaches from Narrow Lane Orchard

Maple Brine for Pork Chops:

will brine up to 6 chops

6 cups cold water

2/3 cup kosher salt

1/2 cup maple syrup

2 tablespoons black peppercorns

Mix all the ingredients together in a pot and bring to a boil.

Once at a boil, turn off the heat and stir the brine to ensure that the salt & maple syrup have dissolved

Allow the brine to cool, then put the brine in a container large enough for the chops to be added and still covered by the brine

Add the chops

Cover and refrigerate for up to 12 hours

To cook the chops:

Remove the pork chops from the brine and pat dry (do not rinse)

Preheat the oven to 425 degrees

Heat 1 tablespoon olive oil (not extra virgin) in a large, ovenproof skillet over medium-high heat

Cook the chops until browned, about 3 minutes per side

Transfer the skillet to the oven and bake the chops until they are firm to the touch, and an instant read meat thermometer inserted through the side and into the center of one reads 145 degrees, 8-15 minutes

Remove the chops from the oven and allow to rest for 5 minutes

Serve and await the compliments of your friends & family at your amazing Chef-ness!!!