There are a lot of ways to cook a restaurant-quality pork chop. Here's our favorite Michelin-pedigreed recipe, courtesy of Sorella.
If you’re looking to impress your guests with your grill skills, it's time to throw a pork chop on the grill. Here's what you need for a perfect brine.
– 6 3/4 cups water – 1 teaspoon black peppercorns – 1 2/3 cups maltose (malt syrup) – 2 tablespoons fresh thyme - 3 tablespoons fresh sage – 1 star anise pod – 1 teaspoon fennel seeds – 1 pinch chili flakes – 1/3 teaspoon cinnamon – 1 cup apple cider vinegar
Two days in advance, warm the water and dissolve the maltose. Toast the herbs and spices, then steep in the liquid for 5 to 10 minutes. Add the apple cider vinegar and then cool completely. Add the pork chop and brine overnight in the refrigerator. Air-dry one day before cooking.
Allow the pork chop to temper at room temperature. Season lightly with salt and fresh pepper, then place on pre-heated grill. After about 2-3 minutes, rotate 90 degrees to create grill marks. Repeat this step on the other side of the pork chop.