Also, you'll note there is no salt when cooking the pork chops. The brine adds plenty of salt to the meat. "My mom always made pork chops like this and it's always been one of my favorite meals.
You'll want the real deal for your pork chops. What you'll do is combine your real maple syrup with a classic brine, for a mix of salt, hot water, and maple syrup. The result will be a salty ...
Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...
Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...