Yield: 6 servings. BRINE FOR PORK CHOPS: 6 Smithfield Porterhouse Pork Chops, 16 to 18-oz. each 2 qts. water 1 cup kosher salt 11/2 cups brown sugar 2 cups Vermont maple syrup 8 charred fresh serrano peppers 6 whole stems of fresh rosemary 6 whole stems of fresh thyme 4 oz. sliced and peeled fresh gingerroot 1/2 bunch fresh parsley, with stems 4 bay leaves (fresh if available) 2 whole fresh garlic bulbs, crushed 8 black peppercorns 2 whole cloves 2 Tbsp. dried coriander seeds, whole as ...
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