Banquet Chef Anthony Young
Fairmont Jasper Park Lodge, Jasper AB
Mix together salt, sugar, bay leaves, peppercorns, mustard seed, allspice and cloves in a large heatproof bowl; pour boiling water over to dissolve. Cover and let cool. Once cool, stir in cider and place in fridge for at least 2 hours.
Lightly rinse chops, pat dry and place in cold brine. Never put meat in hot or lukewarm brine – brine should always be very cold. For small chops, let marinate overnight, for larger cuts (12-16 oz) let marinate 28-48 hours.
When ready to cook, take out of brine and let chops sit at room temperature for 20 minutes. Pat dry and sear in a pan or BBQ and cook to your liking.