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Categories:Viewed: 103 - Published at: 6 years ago
Ingredients
- 1 1/2 ounces kosher salt, in 30 ounces of water
- 1 large shallot, sliced
- 10 cloves garlic, smashed with the flat side of the knife
- 1 lemon, halved
- 1 packed tablespoon sage leaves, fresh
- 2 bay leaves
- 1 tablespoon black peppercorns, cracked in a mortar with pestle, or on a cutting board with the bottom of a heavy pan
- 4 pork chops, bone-in, about 8 ounces each
Method
- In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.
- Remove from the heat and allow the brine to come to room temperature.
- Refrigerate the brine uncovered until cold.
- Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.
- Remove the chops from the brine, discarding the brine.
- Rinse the chops and pat dry with paper towels.
