BRINE-CURED PORK CHOPS

Brine-Cured Pork Chops image

Provided by Julia Reed

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup kosher salt
2/3 cup sugar
20 juniper berries
20 allspice berries
1 teaspoon whole black peppercorns
4 bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjor
6 1 1/2-inch-thick center-cut rib or loin pork chops, bone in
Olive oil
Freshly ground black pepper
12 to 15 sprigs fresh rosemary (optional)
Salt to taste

Steps:

To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl. In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine. When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary. Refrigerate for at least 2 days and up to 3 days.
To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels. Rub them with a bit of olive oil and pepper. (You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops). Allow the chops to come to room temperature.
Grill the chops (partly covered if possible to control flaming) over medium-hot coals about 5 to 7 minutes a side, or fry 3 at a time in 2 preheated heavy-bottomed skillets over medium-high heat. Place them on a warm platter and cover loosely with foil. Allow them to rest about 10 minutes. Sprinkle with salt if needed.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 584 milligrams, Sugar 22 grams, TransFat 0 grams