BRINE THE PORK: To make the brine mix the sugar and salt with 125ml (½ cup) of boiling water until dissolved. Pour into a large glass or ceramic dish with 400ml (just less than 2 cups) of cold water. Add the garlic and peppercorns. Lay the pork chops in the dish ensuring they are completely covered with water and refrigerate for ½-12 hours.

MAKE THE MAPLE GLAZE: To make the glaze combine all ingredients in a small saucepan. Bring to the boil, then allow to simmer for 2 minutes. Remove from the heat and set aside.

COOK THE CHOPS: Remove the pork chops from the fridge (at least 15 minutes before cooking if they have been more than ½ an hour in the fridge), discard the brine and pat the chops dry with a paper towel. Heat the butter and oil over medium-low heat in a large frying pan until the butter is bubbling. Lay the pork chops in the pan, spoon over half of the glaze and cook for 4 minutes without turning.

TURN THE CHOPS: Turn the pork chops over, pour over all the remaining glaze and cook for a further 4 minutes. When the chops are cooked, turn to coat in the sauce, then remove from the heat and allow to rest, loosely covered for 5 minutes.

SERVE: Serve with boiled new potatoes and asparagus or beans, pour the remaining sauce over the chops just before serving.