1½ cups buttermilk
½ cup water
¼ cup kosher salt
1 tsp. freshly ground black pepper
½ cup maple syrup (grade B)
2 Tbsp. whole-grain mustard
¼ cup torn fresh sage leaves
1 cup ice
2 bone-in, 1-inch-thick pork chops
1 Tbsp. olive oil
• In a medium saucepan, bring the buttermilk, water, salt, pepper, maple syrup, mustard and sage leaves to a simmer over medium-high heat. Stir to dissolve salt. Remove the saucepan from the heat, add the ice and let the brine cool to room temperature, about 30 minutes.
• Place the pork chops into a large zip-top plastic bag and pour the brine over the meat. Seal and refrigerate at least 4 hours or overnight.
• Remove the pork chops from the brine and pat dry. Discard the brine.
• Drizzle the olive oil into a skillet over medium-high heat. Place the pork chops in the skillet and cook about 4 to 5 minutes, then flip and cook another 4 to 5 minutes, until the internal temperature is 145 degrees. Remove and let the meat rest 3 to 4 minutes before serving.