Maple-Brined Double-Cut Pork Chop

Preparation

1. In each of 2 gallon-sized re-sealable bags, place 2 pork chops and half Maple Brine.
2. Brine in the refrigerator at least 4 hours, ideally overnight, up to 12 hours.
3. Remove from brine and pat chops dry.
4. Cook pork chops either in oven or on grill until desired temperature.

Maple Brine

1. In medium sauce pot, add all ingredients except ice and bring to simmer.
2. Pour brine over ice and allow to cool.

Skillet Hoe Cakes

1. Preheat oven to 450°F.
2. Mix all dry ingredients together in medium bowl.
3. Mix all wet ingredients except clarified butter and whole butter in another bowl.
4. Add wet ingredients to dry ones and mix well.
5. Fold in clarified butter. In 2-inch cast iron skillet, melt whole butter over medium heat.
6. For each hoe cake, add 4-oz. ladle of hoe cake batter and cook until edges are set, 2 to 3 minutes.
7. Place in oven and cook until almost set, 3 to 4 minutes.
8. Remove from heat, flip cake over and let rest 1 minute.

Apple-Fennel Slaw

1. On mandoline fitted with medium teeth, julienne both types of apples.
2. Cut fennel bulb in half, remove dry outer layer and core.
3. Thinly slice fennel and add to apples.
4. Add lemon juice, oil and salt, and mix with slaw.

Cider Gastrique

1. Melt sugar in water in saucepan over low heat.
2. Simmer until lightly caramelized.
3. Gradually add vinegar (which will spatter furiously) and stir.
4. Add anise and bring to simmer. Remove from heat, cool, strain and reserve.

Plating:

1. For each serving, place 1 hoe cake in center of 10-inch plate.
2. Slice pork chop into 5 slices and lay shingled slightly off center of hoe cake.
3. Drizzle with 1 Tbsp. Cider Gastrique per plate. Top with Apple-Fennel slaw.