Chef Isaac Toups' Grilled Double-Cut Pork Chop with Cane Syrup Gastrique

A favorite from the menu at Toups Meatery, in time for the Fourth of July.


2 20 oz. bone-in double-cut pork chops (not frenched)

1 gallon water

1 cup dark brown sugar

1 cup Kosher salt

2 tbsp. whole black peppercorns

4 bay leaves

1 cup cane syrup (or molasses)

1 cup cane vinegar (or cider vinegar)

4 tbsp. unsalted butter (half stick)

Sliced green onions, for garnish