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02-07-2013, 4:51pm | #1 | ||||||
Dorkapottamus
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Pan-Roasted Brined Pork Chop
Brining these chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. At Brooklyn's Vinegar Hill House, chef Brian Leth uses heritage pork, which is fattier and more flavorful than ordinary chops.
Ingredients 1/2 cup kosher salt 1/2 cup sugar 1 teaspoon juniper berries 1/2 teaspoon whole black peppercorns 1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting 2 large sprigs thyme 1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.) 2 tablespoons grapeseed or vegetable oil 3 tablespoons unsalted butter Flaky or coarse sea salt Preparation 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 ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours. Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof 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 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°, 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. |
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02-08-2013, 4:27am | #2 | ||||||
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Looks nice and sounds great. I love to brine pork.
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03-05-2013, 11:49am | #3 | ||||||
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I made a simpler version of that dish recently. It was my first attempt at brining and it was a stunning success. By far the best pork chops I've ever made and they even rivaled the best chops I've had in restaurants. I'm totally sold on brining and pan roasting.
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03-05-2013, 9:03pm | #4 | ||||||
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This one is on my list. Thanks Larry.
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