Brine-Cured Pork Chops Recipe

Name: Brine-Cured Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 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; 6 1 1/2-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

Servings: persons

3/4 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
6 1 1/2-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

1
To make the brine, dissolve the salt and sugar in 1 gallon of warm water in a large bowl.
2
In a mortar, slightly crush juniper and allspice berries and the peppercorns along with the bay leaves and herbs; add to the brine.
3
When the brine is cool, add pork chops and completely submerge, putting weights on top of a plate if necessary.
4
Refrigerate for at least 2 days and up to 3 days.
5
To prepare the chops, remove from the brine about 2 hours before cooking and dry with paper towels.
6
Rub them with a bit of olive oil and pepper.
7
(You may also perfume the meat at this point with a few sprigs of fresh rosemary, placed on top of and beneath the chops).
8
Allow the chops to come to room temperature.
9
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.
10
Place them on a warm platter and cover loosely with foil.
11
Allow them to rest about 10 minutes.
12
Sprinkle with salt if needed.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup kosher salt, ⅔ cup sugar, 20 juniper berries, 20 allspice berries, and more.

Yes, Brine-Cured Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brine-Cured Pork Chops

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