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