Brine-Cured Pork Chops

By Julia Reed

Published March 13, 2004

Total Time
40 minutes, plus 2-3 days' refrigeration
Rating
4(32)
Comments
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Ingredients

Yield:6 servings

FOR THE BRINE

  • ¾ cup kosher salt

  • ⅔ cup sugar

  • 20 juniper berries

  • 20 allspice berries

  • 1 teaspoon whole black peppercorns

  • 4 bay leaves

  • 3 sprigs fresh thyme

  • 3 sprigs fresh marjor

FOR THE CHOPS

  • 6 1 ½-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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

30 grams carbs; 137 milligrams cholesterol; 504 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 5 grams fiber; 606 milligrams sodium; 42 grams protein; 23 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
32 user ratings
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Comments

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David Newlin

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.

cstbwexford

Way too salty! Don’t make again.

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