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Melissa Kelly, the chef and owner of Primo in Rockland, Maine, raises her own Tamworth pigs. She uses a sweet and tangy maple-syrup and cider-vinegar brine to enhance the natural juiciness of the meat.Plus: More Pork Recipes and Tips

November 2004

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Credit: © Tina Rupp

Recipe Summary test

active:
20 mins
total:
2 hrs
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.

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  • Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.

Make Ahead

The chops can be prepared through Step 1 and refrigerated for up to 4 hours. Let stand at room temperature for 30 minutes before grilling.

Serve With

Polenta and braised greens.

Suggested Pairing

A creamy Chardonnay with hints of fruit and oak or a spicy and slightly sweet Gewürztraminer.

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