Provided by Julia Reed
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 13
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
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