onions, thinly sliced and separated into rings; 2 cups, divided
pure maple syrup, plus 4-6 tablespoons, divided
kosher salt, plus 1/4 teaspoon, divided
bone-in, center-cut pork loin chops, 1/2-3/4 inch thick (1 1/2-1 3/4 pounds)
raspberry or red-wine vinegar
fresh thyme leaves, divided
coarsely ground pepper, plus more to taste
fresh raspberries, divided
extra-virgin olive oil
- Combine water, 2/3 cup onions, 1/4 cup maple syrup, 1/4 cup salt, bay leaf and garlic in a large bowl or large sealable plastic bag. Add pork chops; turn to combine. (If brining in a bag, place the bag in a large bowl.) Marinate in the refrigerator, turning the meat once or twice, for 2 to 8 hours.
- Whisk raspberry (or red-wine) vinegar, 2 tablespoons maple syrup, 1 teaspoon thyme, 1/8 teaspoon salt and pepper together in a medium bowl. Add 2/3 cup onions; toss to coat well. Refrigerate, stirring once or twice, while the pork is brining.
- About 15 minutes before you’re ready to cook the pork chops, combine 1 1/2 cups raspberries, the remaining 2/3 cup onions, wine, 2 tablespoons maple syrup, balsamic vinegar and 1/4 teaspoon pepper in a blender or food processor. Blend or process until pureed. Pour the sauce through a fine-mesh sieve into a small bowl; stir and press on the solids to extract all the sauce. Stir in the remaining 1 teaspoon thyme.
- Remove the pork chops from the brine and pat dry. (Discard brine.) Sprinkle both sides with the remaining 1/8 teaspoon salt and a generous grinding of pepper.
- Place a large cast-iron or heavy-bottomed skillet over medium-high heat until hot enough to sizzle a drop of water on contact. Add oil and tilt the pan to coat the surface. Add the pork chops and cook until browned, 2 to 3 minutes per side. Transfer the chops to a plate; tent with foil to keep warm.
- Reduce heat to medium, add the raspberry sauce and boil, stirring constantly, until the sauce is reduced by half, about 3 minutes. Taste and add 1 to 2 tablespoons maple syrup if the sauce is too tart.
- Return the chops and any accumulated juices to the pan and cook on medium heat, turning the chops to coat with the sauce, until they register 145°F on an instant-read thermometer, 1 to 2 minutes.
- Drain the pickled onions (discard the pickling mixture or save for another use). Gently toss with the remaining 1 1/2 cups raspberries. Serve the chops with the pan sauce and top with the pickled onions and raspberries.
Make ahead Tip: Brine pork chops (Step 1) for up to 8 hours. The brined chops, patted dry, can be wrapped in plastic and refrigerated for up to 2 days.
© Meredith Corporation. All rights reserved. Used with permission.
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