Pan-Roasted Brined Pork Chop
(2-servings)
Ingredients:
½ cup Kosher Salt
½ cup Sugar
1tsp. Juniper Berries
½ tsp. Black Peppercorns
1 hade of garlic, halved crosswise, plus 2 unpeeled cloves
for basting
2 large sprigs Fresh Thyme
1 2-inch thick Bone-in Pork Chop (2 ribs; about 1 ¼ lb.)
2 tbsp. Canola Oil
3 tbsp. Unsalted Butter
Directions:
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries,
peppercorns, halved head of garlic and 1 thyme sprig; stir to dissolve salt and
sugar. Transfer to a medium bowl and add
5 cups of ice cubes. Stir until brine is
cool. Add pork chop; cover and chill at
least 8 and up to 12 hours. Set a wire
rack inside a rimmed baking sheet.
Remove chop form brine; pat dry.
Heat the oil over medium-high heat in a large cast-iron skillet. Cook chop until beginning to brown, 3-4
minutes. Turn and cook until second side
is beginning to brown, about 2 minutes.
Keep turning chop every 2 minutes until both sides are deep golden
brown, 10-12 minutes total. Transfer
skillet to a pre-heated 450 degree oven and roast chop, turning every 2 minutes
to prevent it from browning too quickly, until an instant-read thermometer
inserted horizontally into center of meat registers 135 degrees, about 14
minutes. (Chop will continue to cook
during basting and resting.) Carefully
drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves and
remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large
spoon, baste chop repeatedly with butter until butter is brown and smells
nutty, 2-3 minutes. Transfer pork chop
to prepared rack and let rest, turning often to ensure juices are evenly
distributed, for 15 minutes. Cut pork
from bones, slice and sprinkle with sea salt.
Note: You
will need to ask your butcher to cut this pork chop special for you. Also, if you can’t find juniper berries. It won’t ruin the dish to skip them but they
do add a great flavor to this recipe.
Ideas for Future Efforts
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