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Maple Pork Chop
This recipe is courtesy Harrah's Louisiana Downs Steakhouse & Grill, as prepared by Chefs Chris Colello and Maurice McMillan.

Maple Brined Pork Porterhouse:
2 bone-in thick pork chops, marinated in maple brine for at least 12 hours (and up to 3 days)
(for maple brine marinade, see below)

Remove chops from brine, oil well and season with salt and pepper. Grill to 160 degrees internal temperature.
Serve with Sweet Potato Dumplings (below)

Maple Brine: (This is for restaurant quantity, use as a guide for smaller batches)
1 cup kosher salt
1 1/2 cup sugar
2 quarts maple syrup
6 tbs dijon mustard
4 tsp red pepper flakes
4 tbs juniper berries
1 tbs whole cloves
1/2 cup chopped rosemary
4 tbs fresh thyme
24 garlic cloves
4 tbs fresh chopped ginger
1 gallon water
Add all ingredients to a large pot and bring to a boil. Turn off heat and let cool. Add meat and let sit for 12 hours (at least - 24-48 hours is best).

Sweet Potato Dumplings
6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg (optional)
When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Shape into 1 or 2-inch balls. Drop into just boiling, salted water and cook for 7 to 10 minutes. Drain.

In a skillet, melt 2 tbs butter and add 2 tbs shallots, 1 tbs chopped garlic, 1 tbs chopped rosemary. Saute until fragrant. Add dumplings and cook for 2-3 minutes on each side, to crisp up a little. Add 1/2 cup 100% pure maple syrup and let reduce 5 minutes. Melt 2 tbs butter into syrup to make the sauce a little richer.