DOUBLE-CUT PORK CHOPS WITH GARLIC BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
- Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
- Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
- Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
- Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.
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