Maple, maple, maple is the theme of this brilliant, mouth-watering main. A must-try for those with “maple fever”. Note: Allow at least 4 hours for brining time.Recipe by Dan Clapson using a mystery ingredient – maple syrup – from a Chopped Canada challenge.
Maple-Buttered Greens and Pobl
Place all ingredients except ice cubes in a medium pot and bring to a simmer on medium-high heat, about 3 minutes.
Transfer to a bowl, add ice cubes and let cool in the refrigerator until you’re ready to use.
Place pork chops into a shallow dish or any sizeable container, cover with brine and let sit in the fridge for at least 4 hours.
Remove from brine, discard liquid and pat the pieces of pork dry with a paper towel. Season with salt and pepper.
Preheat your oven to 400ºF.
Heat a cast iron pan on high heat. Working in two batches, sear pork chops until each have a dark brown crust on either side, approximately 2 minutes per side.
Reduce to low heat, place all 4 chops in the pan. Add the butter and syrup and let melt.
Carefully tilt the pan towards yourself and use a small spoon to baste each piece of meat with the maple butter.
Transfer pan to oven and let cook until the pork is at a medium doneness, about 10 minutes, basting once or twice during the cooking time.
Let rest for 5 minutes before serving.
Heat canola oil on medium-high heat and cook the onion until softened, about 5 minutes.
Reduce to medium heat, add butter and maple syrup and let cook for 5 more minutes, stirring occasionally.
Add remaining ingredients, stirring to incorporate and continue to cook until the greens and poblano are tender, approximately 4-5 minutes.
Keep warm on stove until ready to serve.
To serve meal: Serve on a bed of rice or grains (I used pearled wheat), topped with maple buttered greens and a pork chop.