Directions

1. Combine water, 1 tablespoon salt, 1 tablespoon maple syrup and bay leaf in a shallow resealable container that has a lid. Whisk until clear then fully submerge pork chops. Place the lid on and refrigerate for 2-4 hours or overnight. Pat dry using a paper towel when ready to use.
2. Season the pork chops with salt and pepper. In a bowl, combine 1 tablespoon olive oil, 1/3 cup maple syrup, sriracha and grated ginger. Brush pork chops with a few tablespoons of this marinade then grill for 1 minute per side over medium heat using a griddle pan. Preheat the oven to 375°F. Toss brussels sprouts in 1 1/2 tablespoons sea salt and 1 tablespoon olive oil and arrange in a single layer on a sheet pan along with the pork chops.
3. Roast for 10-15 minutes, checking halfway through to make sure the pork chops do not overcook - pull them from the oven earlier if you must. Pour remaining marinade over the chops and brussels sprouts toward the end of the cooking time with 5 minutes to go so that it does not caramelize too much. When removing from the heat, the internal temperature should be at 145 F followed by a 3-minute rest.