Brining pork chops makes them tender and juicy. Glazing them with orange juice and maple syrup makes them even sweeter. Plan ahead, to give the chops enough time in the brine.
For the glaze:
Variations: Actually, you don’t need to fire up the grill if you don’t want to. You can broil the chops and then brush with the glaze. Give them a minute on each side under the broiler for the glaze to bubble.
If you’re not in the mood for a glaze, you could also pan-roast the brined chops, and maybe serve them with some roasted carrots. Bring out whatever pickles you’ve got in the refrigerator.
Heat the oven to 400°F, and heat a heavy skillet over medium-high heat. Spoon 2 tablespoons olive oil into the skillet and when it shimmers, add half the pork chops. Brown well on both sides, and transfer to a baking dish. Brown the other 3 chops. Put these in the baking dish, slide into the oven, and bake for 15 minutes.
Beverage pairing: Chateau Ste. Michelle Eroica Riesling, Washington. The sweetness in this dish suggests a wine with new-world fruitiness, but you also want old-world structure, making this Washington state gem a good pick. Pork is excellent with white wine, as the acidity in this will support the more unctuous components of the dish.
This recipe, while from a trusted source, may not have been tested by the CHOW food