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1
Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil.
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2
Let cool to room temperature.
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3
Submerge the pork chops in the brine, cover and refrigerate.
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4
The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl.
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5
Let sit at room temperature.
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6
Make the sauce: In a saucepan, melt the butter over medium-low heat.
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7
Add the shallots and saute until caramelized, about 4 minutes.
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8
Add the garlic and cook for 1 minute.
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9
Add the apple juice, chicken stock, star anise and ginger.
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10
Bring to a boil, lower the heat and simmer until reduced by one-quarter.
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11
Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes.
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12
Remove from the heat.
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13
Discard the star anise and vanilla pod.
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14
Puree the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan.
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15
Season to taste with salt and pepper.
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16
Prepare a charcoal or gas grill to medium-high heat.
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17
Rinse the meat and pat dry with paper towels.
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18
Brush the chops with the infused oil, then sprinkle lightly with salt.
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19
Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side.
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20
Let sit for 5 minutes before serving.
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21
Drizzle with warm sauce and serve.
