My friend, Jean, makes maple syrup every year in March. She “taps” the maple trees on her farm to allow the sap from them to run into pails. Then, she boils the sap that she has collected to concentrate it and finally bottles the syrup. I am the lucky recipient every year of some of Jean’s maple syrup. In Jean's honor (and to thank her for all of the bottles of syrup she has given to me) I developed a recipe to use maple syrup in a brine and glaze for pork chops.
Maple Brined
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