To Brine the Pork (optional)

Cup of Yum
1. Combine the boiling water with the salt and brown sugar. Stir to dissolve.
2. Add the cold water and the ice to chill the brine.
3. Submerge the pork chops for at least an hour and up to 8 hours.
4. Remove from the brine and pat dry before continuing with the recipe.

To Cook the Pork

1. Pre-heat your oven 200ºC/400ºF.
2. Remove the pork chops from the fridge and set them aside to come to room temperature. (if you have a lot of insects then use an upturned sieve to protect the meat)
3. Pour the oil into a large heavy based open proof frying pan and place it over a medium high heat to get hot .
4. Season the chops generously with salt (Skip this step if you brined the pork)
5. Add the chops carefully to the pan and sear over a medium high heat for 3 minutes.
6. Turn the chops and transfer the frying pan to the oven.
7. Roast the chops for 6 minutes (Super thick chops will take an extra couple of minutes).
8. Remove the chops from the oven and transfer them to a plate. Tent them with foil and set aside.
9. Place the frying pan back over a medium heat (Remember the handle is hot!!!!!)
10. Add the beef stock, maple syrup, red wine vinegar, dijon mustard and chopped rosemary and stir well.
11. Bring to a simmer and scrape the bottom of the pan to deglazed all the browned bits.
12. Simmer for 2 minutes until thickened
13. Once the sauce has thickened slow stir in small pieces of the butter one at a time.
14. Pour in any juices that have collected on the pork plate and carefully return the pork to the pan.
15. Serve immediately with wedges of fresh lemon.