For the meat lover in your life, these tender flavorful chops can be served with the chutney or the molasses syrup for a burst of sweetness.
Ingredients
- 1 pound pork chops (½ inch to 1 inch thick)
- 3 tablespoons of high-temperature cooking oil
- 8 cups water
- 5 tablespoons kosher salt
- 3 tablespoons sugar
- 1 teaspoon black peppercorns
- ½ teaspoon juniper berries (can substitute rosemary or bay leaves)
- 3–4 allspice berries
- 3 cloves
- 2 garlic cloves, cracked
- ¼ of 1 onion
- 4 sprigs thyme
- 2 sprigs sage
- ½ teaspoon non-iodized sea salt*
- ¼ cup brown sugar
- ¼ cup molasses
- ½ cup apple cider vinegar
Preparation
24 hours ahead of preparing meal:
Combine all brine ingredients into a sauce pot and bring to a boil. Cook until sugar and salt are dissolved. Remove from heat and allow brine to cool. Place pork chops into cooled brine, making sure chops are completely submerged. Cover and refrigerate.
After 24 hours, pull pork chops out of brine, rinse and pat dry.
In a small sauce pot, combine brown sugar, molasses and apple cider vinegar and cook over medium-low heat, stirring regularly until sugar is dissolved. Bring to a simmer and allow to thicken slightly, creating a syrup (about 5–7 minutes). Remove from heat and set aside until ready to serve.
In a heavy sauté pan or skillet on medium-high heat, add high-temperature cooking oil. Add chops and sear until done, about 3 minutes on each side. (Internal temperature should reach 145°F.) Remove from heat and let rest for 3 to 5 minutes before serving.
To serve, place chops on a plate and spoon brown sugar molasses glaze over the top.
*Note: I used a commercial curing salt called Prague Powder #1.
