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1
Make the brine: Combine the maple syrup, brown sugar, salt, mustard seeds, peppercorns, bay leaf, and thyme with 4 cups of water in a large saucepan.
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2
Heat the brine over high heat and stir until the brown sugar and salt dissolve.
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3
Remove the pan from the heat.
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4
Add 1 cup of ice water.
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5
Pour the brine into a glass or ceramic dish just large enough to hold the pork chops and refrigerate it until chilled.
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6
(The brine should be chilled so that it doesnt raise the temperature of the chops when they are added.)
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7
Prepare the pork chops: Place the chops in the brine, making sure the meat is completely submerged.
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8
Cover the dish and refrigerate the chops for at least 24 hours or up to 48 hours.
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9
Remove the pork chops from the brine and discard the brine.
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10
Rinse the chops under cold water and dry them thoroughly with paper towels.
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11
Brush both sides of the chops with the maple syrup.
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12
Let the chops sit at room temperature for 1 hour.
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13
Position a rack in the lower third of the oven and preheat the oven to 425F.
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14
Brush the chops with olive oil.
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15
Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat.
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16
Cook the chops until browned, about 3 minutes per side.
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17
Transfer the skillet to the oven and bake the chops until they are firm to the touch and an instant-read meat thermometer inserted through the side into the center of one registers 145F, 8 to 15 minutes.
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18
(Dont let the thermometer touch the bone.)
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19
Let the chops rest for 5 minutes, then serve warm.
