Brine-Cured Pork Chops
- Total Time
- 40 minutes, plus 2-3 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup kosher salt
- ⅔cup sugar
- 20juniper berries
- 20allspice berries
- 1teaspoon whole black peppercorns
- 4bay leaves
- 3sprigs fresh thyme
- 3sprigs fresh marjor
- 61½-inch-thick center-cut rib or loin pork chops, bone in
- Olive oil
- Freshly ground black pepper
- 12 to 15sprigs fresh rosemary (optional)
- Salt to taste
For the Brine
For the Chops
Nutritional analysis per serving (6 servings)
504 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 23 grams sugars; 42 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Excellent. Brined 24 hours, sugar, salt, pommagranite syrup, bey, thyme, seared 3 minutes one side, two minutes the other, twelve minutes in the oven at 250 with tomatillo salsa, 145 on the meat thermometer, moist, pink, tender, delicious. Threw on some leftover shoshito peppers, and a tomato salad on the side.
Way too salty! Don’t make again.
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