Last night’s dinner
Sorry but no picture from last night as dinner was fit in between: the doctor, yard work, cleaning the basement and…
The strata was terrific though and the whole pan is gone-which was a bit of a surprise when I got home from the doctor last night. This is a “make again and make soon” recipe.
I want to try to reproduce the brined pork that we had at Gastropub and hope that this will do the trick.
I’m doing extra so that I can take it to the farm tomorrow for lunch. Fingers crossed.
1 cup kosher salt
3/4 cup sugar
1 cup Grade B maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
4 center-cut loin pork chops, 1 1/2 inches thick
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Roasted Pear Chutney (optional)
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Preparation1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
2. Remove the pork from the brine and pat dry (without rinsing).
3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can’t hold your hand near the grill surface for longer than 2 seconds without pulling it away; it’s medium when you can’t hold your hand there for longer than 4 seconds.
4. Season the chops with pepper (not salt — remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.